This Pepita Pesto is a take on the classic Pesto but made with pumpkin seeds instead of pine nuts. This fresh Pesto adds a fresh and bright taste to pasta, chicken, pork or fish.
Making homemade pepita pesto couldn’t be any easier! It’s one of the best condiments you can make to brighten the flavor of many dishes.
Pesto sauce is one of the best known pasta sauces in Italian cuisine. This one is my take with a Mexican flair made with cilantro, parsley and pepitas. It is a delicious sauce that brightens many dishes and also use to make appetizers.
What Are Pepitas?
In Mexico, we call pumpkin seeds “pepitas”, which are collected from the ripe fruit and left to dry in the sun. Its consumption with or without shell dates back to pre-Hispanic times and with it they have been made since then: moles, pipianes and typical Mexican sweets.
In many parts of the country, they can be found in small stalls, where toast (to the comal) with salt and with its white shell (or without it) is sold to be enjoyed as a snack.
Ingredients
- Cilantro & Parsley: Traditionally, pesto is made with fresh basil but cilantro and parsley also work wonderfully!
- Raw pepitas (pumpkin seeds): Instead of pine nuts, this recipe is made with pepitas for a more affordable alternative. The flavors are not compromised and they add a great nutty taste.
- Garlic: A must in pesto! Use fresh garlic for best result.
- Seasoning: Salt and black pepper it’s all it needs.
- The oil: Use a good quality extra virgin olive oil. It Lends richness and flavor.
- Fresh lemon juice: Adds citrus notes and brightens the flavors of the pesto.
How to measure 1 cup of herbs
When a recipe calls for 1 cup of parsley (as an example), it is best to rough chop it before placing it in the cup. To measure the correct amount, push down a little bit to make sure there is not much empty space in the cup.
How To Make Pepita Pesto
- Place the cilantro,parsley, garlic, pepitas and salt and in a food processor.
- Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat the pulsing and scraping about 5 more times until the ingredients are finely minced.
- Add the olive oil and pulse again until the pesto is combined and looks like a coarse meal. About 30 seconds. Scrape down the sides again if necessary.
- Taste and adjust the seasoning with more salt as needed.
- use the pesto immediately or transfer to an airtight container or glass jar. Refrigerate it for up to 3 days.
Equipment
For this recipe I used a small food processor like the magic bullet but you can use a normal sized food processor.
Pepitas Health Benefits
Eating just a small amount of pumpkin seeds can provide you with a substantial amount of healthy fats, magnesium, and zinc. This is why pumpkin seeds have been associated with various health benefits, such as the ones listed below.
- High in antioxidant content.
- They can help lower blood sugar levels.
- Pumpkin seeds are one of the best natural sources of magnesium.
- High in fiber. 1.1 grams of fiber in a 28 grams serving.
How to Store Pesto
- Fridge– Store in airtight container in refrigerator for up to one week.
- Freezer – Freeze small plastic containers or in ice cube trays, and then transfer the frozen cubes in plastic freezer bags. They freeze well for up to 6 months.
- To Thaw – Let thaw overnight in the refrigerator before using.
Prior to using it, place on the counter to allow to bring to room temperature.
MORE EASY…
Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Pepitas Pesto
Ingredients
- 1 cup roughly chopped fresh cilantro (some stems are okay) rinsed and patted or spun dry
- 1 cup roughly chopped fresh flat leaf parsley (some stems are okay) rinsed and patted or spun dry
- 3 large garlic cloves
- ½ cup unsalted raw pepitas (pumpkin seeds)
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon black ground pepper
- ½ cup extra virgin olive oil
- 1 Tablespoon fresh lemon juice
Instructions
- Place the cilantro,parsley, garlic, pepitas and salt and in a food processor.
- Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat the pulsing and scraping about 5 more times until the ingredients are finely minced.
- Add the olive oil and pulse again until the pesto is combined and looks like a coarse meal. About 30 seconds. Scrape down the sides again if necessary.
- Taste and adjust the seasoning with more salt as needed.
- use the pesto immediately or transfer to an airtight container or glass jar. Refrigerate it for up to 3 days.
Muy Delish Notes:
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Love the flavors of this cilantro pesto! It goes great with the pork tenderloin I make. Thanks for the recipe!
Nice recipe idea. However a question: blitz cilantro and parsley leaves only or include the stems?
Great question Rutger! Some stems are okay. I updated the recipe card to show this detail. Have great rest of your day!
Ana