📝 About This Recipe
This vibrant, emerald-hued pesto is a rustic celebration of the pumpkin seed, known in Mexico as the 'pepita'. Unlike its Italian cousin made with pine nuts, this version offers a deeply nutty, earthy complexity balanced by the brightness of fresh lime and a whisper of serrano heat. It is an incredibly versatile condiment that brings a sophisticated, crunchy texture and a nutrient-dense punch to any meal.
🥗 Ingredients
The Seed Base
- 1 cup Raw Pumpkin Seeds (Pepitas) (unsalted and hulled)
- 1/2 teaspoon Cumin Seeds (whole seeds for toasting)
Fresh Aromatics
- 2 cups Fresh Cilantro (packed leaves and tender stems)
- 1/2 cup Fresh Flat-Leaf Parsley (to balance the cilantro's punch)
- 3 pieces Garlic Cloves (smashed and peeled)
- 1/2 piece Serrano Pepper (seeded and deveined for mild heat)
Liquids and Seasoning
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1/3 cup Cotija Cheese (finely crumbled; substitute with Pecorino Romano if needed)
- 3/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1-2 tablespoons Cold Water (to adjust consistency if necessary)
👨🍳 Instructions
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1
Place a dry, heavy-bottomed skillet or cast-iron pan over medium-low heat.
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2
Add the raw pumpkin seeds to the skillet. Toast them for 3-5 minutes, shaking the pan frequently, until they turn golden and start to 'pop' or swell slightly.
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3
In the last 60 seconds of toasting, add the whole cumin seeds to the pan to release their essential oils without burning them.
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4
Immediately transfer the toasted seeds to a plate to cool completely. Never blend hot seeds, as the heat will wilt the fresh herbs prematurely.
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5
While the seeds cool, wash and thoroughly dry the cilantro and parsley. Excess water will make the pesto soggy rather than creamy.
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6
Place the cooled pumpkin seeds and cumin into a food processor or high-speed blender.
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7
Add the garlic cloves and the serrano pepper. Pulse 5-7 times until the seeds are coarsely ground but not yet a paste.
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8
Add the cilantro, parsley, lime juice, salt, and pepper to the processor.
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9
Pulse again until the herbs are finely chopped and incorporated into the seed mixture.
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10
With the motor running on a low setting, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the sauce.
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11
Stop and scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly processed.
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12
Add the crumbled Cotija cheese and pulse just 2 or 3 times to combine; you want to maintain a bit of the cheese's texture.
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13
Taste the pesto. Add more salt or lime juice if needed. If the mixture is too thick, add a tablespoon of cold water and pulse once more.
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14
Transfer the pesto to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to prevent oxidation.
💡 Chef's Tips
Toasting the seeds is non-negotiable; it transforms the flavor from 'grassy' to 'nutty and rich'. If you find cilantro too soapy, replace half of it with more parsley or even baby spinach for a milder green flavor. Use a high-quality olive oil, as its flavor will be very prominent in the finished sauce. For a vegan version, swap the Cotija cheese for 1 tablespoon of nutritional yeast and a pinch more salt. Avoid over-processing; a slightly chunky, rustic texture is often more appealing than a perfectly smooth puree.
🍽️ Serving Suggestions
Toss with warm pappardelle pasta and top with extra toasted pepitas for a quick dinner. Slather onto grilled corn on the cob (elote style) instead of traditional mayo. Use as a vibrant dip for crusty sourdough bread or chilled seasonal crudités. Serve as a zesty sauce over grilled sea bass, salmon, or roasted chicken breasts. Pair with a crisp Sauvignon Blanc or a chilled Mexican Lager with a lime wedge.