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Pasado and pumpkin seed pesto

Pasado and pumpkin seed pesto

This vegetarian pesto is great with pasta, soups, grilled vegetables and meat. It’s particularly tasty as a dip with corn chips.


  • ¾ cup pumpkin seeds
  • 10 pasado chilies
  • 2 garlic cloves
  • 1 cup coriander leaves, chopped
  • ¼ cup olive oil OR pumpkin seed oil
  • Salt, to taste


  1. 1

    Heat a pan on medium-high. Toast the pumpkin seeds, stirring continuously until they sizzle and are lightly golden. Put on a plate and let cool.

  2. 2

    Rinse the chilies under running water, rubbing delicately to remove most of the seeds.

  3. 3

    Place the chilies in a bowl and barely cover with warm water. Let rest for 15-20 minutes. Rinse the chilies quickly to remove most of the remaining seeds. Discard the water.

  4. 4

    Using a food processor, grind the pumpkin seeds to a fine powder.

  5. 5

    Add the rehydrated chilies, garlic and chopped coriander. Reduce to a fine or coarse purée, depending on your taste.

  6. 6

    Incorporate the oil in a stream. Add water if the pesto is too thick.

  7. 7

    Taste and salt, if necessary.