Cilantro Pumpkin Seed Jalapeño Pesto

April 9th, 2012 § 0 comments § permalink

Yields approximately 2½ cups


1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil


Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Garden Salad with Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Serves 6


4 cups mesclun mix
1 medium carrot, grated
1 cup cherry tomatoes, halved
¼ cup pumpkin seeds
Sweet Onion Vinaigrette (recipe follows)


In a large bowl toss together all the vegetables and dress to desired moisture content with the onion vinaigrette.

Sweet Onion Vinaigrette
Makes 1 cup


3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper


Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

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