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Dinner recipe · from the recipe book

Roasted Garlic Cilantro Pumpkin Seed Pesto

A bright, nutty green pesto with mellow, sweet roasted garlic, toasted pepitas, lime and a salty kick of queso fresco, spoonable over roasted vegetables.

Roasted Garlic Cilantro Pumpkin Seed Pesto

Ingredients

  • 10 cloves30 gGarlicwhole cloves, unpeeled head with top sliced off
  • ¼ cup50 gOlive oil
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 2½ cups chopped40 gFresh cilantroleaves and tender stems
  • ¼ cup chopped15 gFresh parsleyleaves
  • ¼ cup crumbled30 gQueso frescocrumbled
  • ½ lime, juiced20 gLime juice
  • ½ whole7 gJalapeñoseeded and chopped
  • ½ tsp1 gGround cumin
  • 2 tbsp30 gWatercold
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the garlic on a piece of foil, drizzle with about 5 g (1 teaspoon) of the olive oil, wrap tightly and roast for 35 to 40 minutes, until the cloves are soft and golden.
  3. During the last 6 to 8 minutes, spread the pumpkin seeds on a small sheet pan and toast them in the same oven until they puff and start to pop; cool them.
  4. Let the garlic cool for 5 minutes, then squeeze the soft cloves out of their skins into a food processor or blender.
  5. Add the toasted pumpkin seeds, cilantro, parsley, jalapeño, cumin and salt, and pulse until finely chopped.
  6. With the machine running, pour in the remaining olive oil, then the lime juice and the water, blending until thick but spoonable.
  7. Add the queso fresco and pulse a few times so it stays slightly crumbly.
  8. Spoon the pesto over hot roasted or grilled vegetables, or chill it covered for up to 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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