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Spicy Pumpkin Seed Pesto


Serving size: 1 tablespoon

● ⅓ cup (40 g) hulled Pumpkin Seeds (Pepitas)

● 1-2 Garlic Cloves

● 2 Jalapeño Peppers, quartered with seeds removed

● 1 cup (50 g) fresh Cilantro

● ¼ cup (56 g) plain Greek yogurt

● 1 tsp Lime Juice

● Hot sauce, or Sriracha to taste


  1. Toast the Pumpkin Seeds in a skillet over medium heat for 2-3 minutes, stirring frequently so they don’t burn.

  2. Add them to a food processor along with the other ingredients and blend. Taste and adjust the seasonings.

  3. This keeps in the fridge for 2-3 days, in an airtight container.

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