Horseradish-Pumpkin Seed Pesto
A zesty and unique pesto made with roasted pumpkin seeds, fresh horseradish, and cilantro. This bright and flavorful condiment combines the nutty crunch of pepitas with the heat of horseradish and fresh herbs.
4 servings
11 min
Ingredients
- •½ cup unsalted, roasted pumpkin seeds (pepitas)
- •2 tablespoons grated peeled horseradish
- •2 cups cilantro leaves with tender stems
- •1 tablespoon fresh lime juice
- •¼ cup olive oil
- •1 teaspoon Kosher salt
Cooking Instructions
- 1.
Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
10 min
- 2.
Pesto can be made 5 days ahead. Cover and chill.
1 min