Home / Eat Well / Recipes

Coriander and pumpkin seed pesto

Name: Coriander and pumpkin seed pesto
Ingredients: ⅓ cup Pumpkin seeds, use up to ½ cup (Main); 2 cups Coriander, packed, leaves and stems (Main); 1 Tbsp Pickled jalapeno chillies, use up to 3 Tbsp if you like things hotter (Main); 50 g Soft goat's cheese, use up to 75g (Main); 1 Lime, zest and juice (Main); ⅓ cup Olive oil, use as much as needed to bind pesto (Main)

Tam West

Warren Elwin

Food writer

VIEW PROFILE

Ingredients

⅓ cup	Pumpkin seeds, use up to ½ cup (Main)
2 cups	Coriander, packed, leaves and stems (Main)
1 Tbsp	Pickled jalapeno chillies, use up to 3 Tbsp if you like things hotter (Main)
50 g	Soft goat's cheese, use up to 75g (Main)
1	Lime, zest and juice (Main)
⅓ cup	Olive oil, use as much as needed to bind pesto (Main)

Directions

Toast pumpkin seeds until just coloured, sprinkle with sea salt flakes and cool.
Blitz the seeds with coriander, pickled jalapenos, goat's cheese, the lime zest and juice and olive oil to bind.