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Epicurious
Bon Appétit

Horseradish-Pumpkin Seed Pesto

By Claire Saffitz

1.3

(1)

This image may contain Plant Food Vegetable Cabbage and Kale
Photo by Peden & Munk

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Recipe information

  • Yield

    Makes about ⅔ cup

Ingredients

½ cup unsalted, roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
¼ cup (or more) olive oil
Kosher salt

Preparation

  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 ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.

    Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

TagsCondimentPumpkin SeedSeedHorseradishHerbs & SpicesCilantroDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or Fewer30 Minutes or LessFood ProcessorBon Appétit

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