Pumpkin Seed & Cilantro Pesto


  • 2 cups unsalted, hulled (green) pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)
  • 1/4 cup water or broth
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 garlic cloves, minced
  • 1 cup roughly chopped fresh cilantro

Bone Broth.jpg


  1. Preheat oven to 375°F.
  2. Toss pumpkin seeds with 2 tablespoons of the oil, salt, and pepper then spread out in a single layer on a large baking sheet.
  3. Roast until seeds are fragrant, 10 to 15 minutes, then set aside to let cool.
  4. Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons of oil.
  5. Pulse until mixture forms a coarse paste then season with additional salt and pepper.
  6. Cover and chill until ready to use.