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Pumpkin Seed & Spinach Pesto

This nutritious pesto, packed with pumpkin seeds, hemp seeds, spinach and cilantro, has a slightly smoky and nutty flavor, with a zip of fresh lime juice and a bit of spice from jalapeño. It’s delicious with fish, chicken, meat or pasta. Be sure to start the pesto in the morning, as the pumpkin seeds need to soak for 6-10 hours.
Author: Nicki Sizemore

Ingredients

  • ¼ cup pumpkin seeds
  • 1 garlic clove
  • 2 tablespoons hemp seeds
  • ½ cup packed cilantro leaves and tender stems
  • 1 cup packed baby spinach leaves
  • ½ jalapeño , seeded and diced
  • Juice of ½ lime , plus more to taste
  • Salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil

Instructions

  • Cover the pumpkin seeds with warm water and soak 6-10 hours. Drain and rinse.
  • In a food processor with the blade running, add the garlic and finely chop. Add the drained pumpkin seeds, hemp seeds, cilantro, spinach, jalapeño and lime juice. Season with salt and pepper. Process until finely chopped, scraping down the sides as needed. With the motor running, slowly drizzle in the olive oil. Taste and season with additional salt, pepper and/or lime juice if desired. Do Ahead: The pesto can be covered and refrigerated for up to 5 days.