Pumpkin Seed/Cilantro Pesto recipe
Today there is a spicy recipe for you that’s delicious as a topper for grilled chicken, fish, burgers, and it’s also great stirred into veggies, beans, and pasta!
It’s proof that you can enjoy gourmet-style meals while eating a “clean” and healthy diet.
The bonus of eating healthy whole foods is that you feel great AFTER your meals, too – instead of being weighed down and blah.
This recipe comes together in just a couple of minutes.
The pepitas (pumpkin seeds) add a surprising richness to this pesto. Some people prefer full-fat Greek yogurt in this, but you can use low-fat if that’s what you have on hand.
You can easily adjust the heat level, too. A splash or two of sriracha will kick it up a notch, as well as including the jalapeno seeds.
Spicy Pumpkin Seed Pesto
Serving size: 1 tablespoon
⅓ cup (40 g) hulled pumpkin seeds (pepitas)
1-2 garlic cloves
Two jalapeno peppers, quartered with seeds removed
1 cup (50 g) fresh cilantro
¼ cup (56 g) plain Greek yogurt
1 tsp lime juice
Hot sauce to taste
Salt and pepper, to taste
Toast the pumpkin seeds in a skillet over medium heat for 2-3 minutes, frequently stirring so they don’t burn.
Add them to a food processor along with the other ingredients and blend. Taste and adjust the seasonings.
This recipe keeps in the fridge for 2-3 days in an airtight container.