Pumpkin and Sunflower Seed Pesto

2 cups


  • 1 cups raw pumpkin seeds (without shell)
  • 1 cup raw sunflower seeds (without shell)
  • 2 tablespoons extra-virgin avocado oil (for roasting)***
  • 4 tablespoons extra virgin olive oil (for blending)
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 cloves garlic
  • 1 cup roughly chopped fresh coriander (cilantro)


  • Preheat oven to 200 C (350 F). Toss seeds with 2 tablespoons of avocado oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool. BE CAREFUL CHECK ON THEM OFTEN.
  • Combine seeds in a food processor with ¼ to ½ cup water, lemon juice, garlic, coriander (cilantro) and 4 tablespoons of olive oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.
  • *** For roasting at high heat, olive oil is not the best choice. Instead I like to use raw organic avocado oil. If you don’t have this or can’t find it please use coconut oil.
  • Healthful facts about pumpkin and sunflower seeds; they are a great source of:
  • Iron
  • Magnesium
  • Potassium
  • Protein
  • Zinc
  • Additionally, sunflower seeds are a good source of vitamin B6