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Cilantro and Pepita Pesto

Cilantro pesto adds a bright note to any dish.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 cup
Author: The Bojon Gourmet


  • 1 large bunch cilantro, rinsed thoroughly, dried and roughly chopped
  • 1/2 cup raw pepitas (green pumpkin seeds)
  • 1 medium clove garlic
  • 1/4 cup grated parmesan
  • 1/4 teaspoon salt
  • olive oil


  • Place the pepitas and garlic in the bowl of a food processor and pulse until finely chopped. Add the cilantro, parmesan and salt and process until fairly smooth. With the food processor running, gradually pour in enough oil to make a thickly spreadable paste.
  • Store in an airtight jar in the fridge for up to a couple of weeks.


Nutritional values are based on one cup.


Calories: 508kcal | Carbohydrates: 8g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 1000mg | Potassium: 649mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5275IU | Vitamin C: 21.2mg | Calcium: 342mg | Iron: 4.4mg
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