We swooned over deputy food editor Janet McCracken's pumpkin seed and cilantro pesto when she made it in the BA Test Kitchen. Now we use it on rice, pasta, roasted vegetables, and chicken, too.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
Step 2
Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
Step 3
Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.
Nutrition Per Serving
Recipe notes
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