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Coriander and pumpkin seed pesto
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Total time: 10 minutes
50g pumpkin seeds
2 garlic cloves
80g coriander leaves
½ tsp crushed chilli flakes
Juice of 1 lime
125ml extra virgin olive oil or a mix of olive oil and sunflower oil
1. Toast the pumpkin seeds in a small frying pan, shaking often, for 2 - 3 minutes until the seeds turn golden and start to sputter and pop then tip onto a plate and leave to cool for a few minutes.
2. Place the pumpkin seeds in a small food processor with the garlic and whizz until finely chopped. Add the coriander and chilli and whizz again then finally add the lime juice and olive oil and whizz until fairly smooth. Season to taste.
Typical values per serving:
Vegan, gluten free