Skip to main content
Epicurious

Horseradish-Pumpkin Seed Pesto

1.3

(1)

This image may contain Plant Food Vegetable Cabbage and Kale
Photo by Peden & Munk

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Recipe information

  • Yield

    Makes about ⅔ cup

Ingredients

½ cup unsalted, roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
¼ cup (or more) olive oil
Kosher salt

Preparation

  1. Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in ¼ cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.

    Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

TagsCondimentPumpkin SeedSeedHorseradishHerbs & SpicesCilantroDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or Fewer30 Minutes or LessFood ProcessorBon Appétit

See Related Recipes and Cooking Tips

Read More
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
Đâu Phu Rán Tâ’m Hành (Fried Tofu With Scallion-Oil Sauce)
With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.
Coconut Tempeh Larb
This riff on the Laotian classic comes together in 20 minutes.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.