Cilantro Ginger & Pumpkin Seed Pesto
Prep time
Total time
Bright, refreshing and unexpected, this pesto is the perfect accompaniment for pasta, roasted vegetables or grilled fish.
  • ¼ pound (approx 113 grams) cilantro
  • 1 clove garlic, peeled and sliced
  • 2 inch piece of gingerroot, peeled and sliced
  • ⅓ cup hulled pumpkin seeds (pepitas)
  • 2 tablespoons freshly squeezed lemon juice
  • ⅓ to ½ cup extra virgin olive oil
  • ½ teaspoon sea salt, plus more to taste
  • ⅓ cup freshly grated parmesan cheese
  1. Remove just the bottom stems of the cilantro (keep the rest; stems are good), stuff the whole bunch into the bowl of a large food processor, and pulse until the cilantro is mostly broken down.
  2. Add garlic, ginger, pepitas, lemon juice, ⅓ cup olive oil, sea salt and parmesan cheese and whiz everything up, stopping occasionally to scrape down the sides of the bowl, until everything is very finely chopped and well combined.
  3. If the pesto is too chunky/dry for your liking, add a little more olive oil.
  4. Season with salt to taste.
Recipe by (Cooking for) Kiwi & Bean at