Delicious coriander pesto with pumpkin seeds

Time

11 minutes

SErves

2

Calories

455 kcal

Carbs

43g

Protein

10g

Fat

4g

Ingredients

For the coriander pesto

  • 40 g pumpkin seeds
  • 1 garlic clove
  • 35 g coriander
  • 1 tbsp jalapeños, from the jar (net)
  • 1 small lime
  • 2 tablespoons nutritional yeast flakes
  • 70 ml olive oil, cold-pressed
  • crystal salt and pepper from the mill

Instructions

Coriander pesto is a wonderful alternative to basil and parsley pesto. It impresses with its refreshing aromas and fine consistency! Ideal for Asian cuisine.

Step 1

Finely mix the pumpkin seeds in a food processor and place in a small bowl.

Then press the garlic; roughly chop 35 g of coriander; roughly chop 1 tbsp of jalapeños and squeeze 1 tbsp of juice from the lime.

Step 2

Finely mix the pressed garlic with the chopped coriander, the chopped jalapeños, 1 tablespoon of lime juice, 2 tablespoons of nutritional yeast and 70 ml of olive oil in a food processor.

Then stir in the mixed pumpkin seeds; season with salt and pepper to taste.

Place the coriander pesto in a sealable glass container, cover with oil and store in the refrigerator; it will keep for about 1 week.

Updated on: 20 Jan, 2025
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