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Pumpkin Pesto with Coriander

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Pesto is one of those things I can put on almost anything {like hot sauce}…and I do. Serve with a drizzle of your favorite protein (like crispy salmon!), or over roasted fall vegetables with whole grains. It’s even more delicious over a baked potato or on toast, and I’ve been known to add it to eggs. You may have only been thinking of pasta, so hopefully this has opened your eyes to the possibilities. This vegetarian pumpkin pesto will add flavor to any meal!

Coriander Pumpkin Pesto?

Since I’m sure some of you are stuck on having “cilantro” and “pumpkin” in a pesto recipe, let’s address it. ,pesto” May be traditionally made with garlic, pine nuts, and basil, but it generally means anything made by pounding or crushing. Like me, most of you don’t have time to make your own pesto with a mortar and pestle, so here’s another variation using a food processor. If you have time to crunch hands, go for it!

Vegan Pumpkin Pesto Ingredients

I already have a few pesto recipes, but after trying pumpkin pesto with a dish at True Food Kitchen and seeing it on the menu at Harvest a few years back, I had to give it a go on my own. While browsing for inspiration, I was surprised to find none that used pumpkin puree—only the seeds. So, between the coriander, pumpkin puree, and hemp seeds, we have quite a unique and delicious chutney on our hands!

Hemp hearts are one of my favorite ingredients. They can add great texture to just about anything (pancakes, oats, salads, vegetables, pizza, you name it), but also provide a nice boost of healthy fats, protein, fiber, and iron. Great as an anti-inflammatory boost for intense exercisers. Plus, the use of hemp in this pumpkin pesto recipe makes it nut-free, so even people with tree nut allergies can enjoy it!

What is your favorite use for pesto or how would you use it?

Vegan Coriander Pesto

Vegan Pumpkin Pesto with Coriander

This vegetarian coriander pesto made with pumpkin puree and hemp seeds is a unique and delicious sauce that adds flavor to any meal!

course main course, side dish

Meal American

  • 2 cup Coriander stem end removed
  • 1/3 cup hemp hearts
  • 2-3 Clove Garlic
  • 1/4 + 1/8 spoon Salt
  • 2-4 spoon hemp or avocado oil
  • 3/4 cup pumpkin puree
  • 1 spoon fresh lemon juice
  • Add all ingredients to a food processor or high-quality blender. ,

  • Pulse the mixture until well incorporated and creamy, about 45-60 seconds.

  • Serve as a sauce, dip or use as a marinade. Can be stored in the refrigerator for up to one week.

keywords Pumpkin Pesto Sauce, Vegan Coriander Pesto

*Note: This recipe was successful in both my 4 cup and 10 cup Cuisinart food processor. I haven’t tried it in my Vitamix or Bullet Blender yet. If making in a new large Vitamix container, I recommend doubling the recipe based on feedback on other pesto recipes. Please comment on success with different food processors and blenders!

Pumpkin Pesto Vegan Nut Free



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