Pumpkin Seed Chimichurri Pesto

Pumpkin seeds and cilantro come together in this recipe to create a chimichurri-pesto hybrid sauce that is both paleo friendly and full of flavor. This recipe goes perfect with grilled steak or lamb and even tastes great as a salad dressing. The use of pumpkin seeds give this sauce a nutty flavor and also gives it the perfect texture to dip your favorite veggies into! Pumpkin seeds provide an excellent source of zinc for healthy hair growth, blood sugar balance and immune function. 


 1 bunch cilantro

½ cup loosely packed basil

2 garlic cloves

½ cup raw pumpkin seeds

½ cup Pumpkin Seed Oil (or olive oil)

Juice of 1 lemon

1 tsp lemon zest

1 tsp salt or to taste

½ -1 cup filtered water 

Begin by toasting pumpkin seeds over medium heat in skillet. Once pumpkin seeds are slightly toasted and begin to slightly brown and pop remove from heat and set aside. In small food processor add pumpkin seeds and garlic and mince well. Next add lemon juice, lemon zest, cilantro and basil. Lastly , slowly drizzle in oil and salt to taste. Use filtered water to thin to desired consistency. Serve with Red Pepper Flank Steak Skewers or use as salad dressing or as a vegetable dip! Makes about 6-8 servings at about 2 tbsp. per serving.

Lindsay Reno