No-Salt Cilantro Pumpkin Seed Pesto

Name: No-Salt Cilantro Pumpkin Seed Pesto
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1/2 cup raw pumpkin seeds (pepitas); 2 cups fresh cilantro (leaves and tender stems); 2 garlic cloves; 2 tbsp fresh lime juice; 1/2 tsp lime zest; 1/4 cup extra-virgin olive oil; 1/2 jalapeno (optional for heat), seeded, chopped; 2 tbsp water; 1/4 tsp black pepper, freshly ground

A vibrant, salt-free Mexican-inspired pesto made by blending fresh cilantro, toasted pumpkin seeds, garlic, lime, and olive oil. Use it as a sauce for fish or chicken, a taco drizzle, or a dip for vegetables.

13 minEasyServes 890 cal/serving

MexicanSauceBlenderDASHVeganPaleoWhole30MediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1/2 cup raw pumpkin seeds (pepitas)
2 cups fresh cilantro (leaves and tender stems)
2 garlic cloves
2 tbsp fresh lime juice
1/2 tsp lime zest
1/4 cup extra-virgin olive oil
1/2 jalapeno (optional for heat), seeded, chopped
2 tbsp water
1/4 tsp black pepper, freshly ground

Instructions

1

Toast 1/2 cup raw pumpkin seeds (pepitas) in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes until lightly golden and beginning to pop. Remove from heat and let cool for 2 minutes.
2

Add the toasted pumpkin seeds, 2 cups fresh cilantro (leaves and tender stems), 2 garlic cloves, 2 tbsp fresh lime juice, 1/2 tsp lime zest, and 1/2 seeded, chopped jalapeno (optional for heat) to a food processor or blender. Pulse several times until roughly chopped.
3

With the machine running, drizzle in 1/4 cup extra-virgin olive oil. Add 2 tbsp water a little at a time and blend until a saucy but slightly textured consistency is reached.
4

Season with 1/4 tsp freshly ground black pepper. Taste and adjust lime juice. Store in a jar in the refrigerator for up to 5 days.

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Questions

Is toasting the nuts or seeds for No-Salt Cilantro Pumpkin Seed Pesto necessary?

Step 1 reads: "Toast 1/2 cup raw pumpkin seeds (pepitas) in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes until lightly golden and beginning to pop." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of cilantro in No-Salt Cilantro Pumpkin Seed Pesto?

The entry for No-Salt Cilantro Pumpkin Seed Pesto calls for 2 cups fresh cilantro (leaves and tender stems). In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is No-Salt Cilantro Pumpkin Seed Pesto?

Moderately. The heat in No-Salt Cilantro Pumpkin Seed Pesto comes from 1/2 jalapeno (optional for heat), seeded, chopped. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is No-Salt Cilantro Pumpkin Seed Pesto low-carb?

A serving of No-Salt Cilantro Pumpkin Seed Pesto carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many calories are in No-Salt Cilantro Pumpkin Seed Pesto?

One serving (the recipe makes 8) is about 90 calories, with 3 g protein, 4 g carbohydrate and 7 g fat, plus 1 g fiber and 50 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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