Mint Roasted Pumpkin Seed Pesto

by Rachel on November 29, 2012

Mint Roasted Pumpkin Seed Pesto

Chef Anne says that to be a pesto, a puree needs a green herb, a dry cheese and some nuts – and I believe her. I believe most things she tells me. The smallish Sterns chose to spend a number of afternoons with Chef Anne this summer working on their culinary skills. One of the afternoons was devoted to pesto. Chef Anne showed up with an assortment of herbs, three different dry cheeses and three different types of nuts. She and the boys set to work devising pesto recipes together. This is one of their creations. It goes really well with grilled lamb. Truth be told we tried it on bison steaks too (Costco has grass-fed bison steaks, not cheap – but really delicious). It was great on both.

Mint Roasted Pumpkin Seed Pesto (makes 1 cup)

  • 1 tablespoon grated Parmesan cheese
  • 1 cup tightly packed fresh mint leaves
  • 4 tablespoons roasted Mexican pumpkin seeds
  • 2/3 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 small cloves fresh garlic, peeled
  • 4 teaspoons freshly squeezed lemon juice

Place everything in a mini-chopper or a blender and process until smooth. Serve over grilled lamb or chicken. Serve at room temperature. You’ll need to stir it a few times right before you serve it.

{ 1 comment… read it below or add one }

Chris Fisher February 14, 2015 at 8:37 pm

This pesto recipe was great; very easy to make. I modified slightly by adding 2 chopped up Serano peppers and a little less olive oil than what the recipe called for. Delicious on grilled lamb chops.

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