Pepita and Cilantro Pesto

  • Serves

    makes About 1 Cup


Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story "Glorious Pesto".


  • 2 cups packed cilantro
  • 23 cup extra-virgin olive oil
  • 13 cup toasted pepitas
  • 13 cup finely grated parmesan
  • 2 tbsp. fresh lime juice
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Pulse cilantro, oil, pepitas, parmesan, lime juice, and garlic in a food processor until finely chopped; season with salt and pepper.

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