This recipe literally comes together in just a couple of minutes.

It’s a spicy pesto that is delicious as a topper for grilled chicken, fish, or burgers. It’s also great stirred into veggies, beans, and pasta!

It’s proof that you can enjoy gourmet-style meals while eating a “clean” and healthy diet. The bonus of eating healthy whole foods is that you feel great AFTER your meals, too, instead of weighed down and blah. 

Spicy pesto

The pepitas (pumpkin seeds) add a surprising richness to this pesto. I prefer full-fat Greek yogurt in this, but you can use low-fat if that’s what you have on-hand.

You can easily adjust the heat level, too. A splash or two of sriracha will kick it up a notch, as well as including the jalapeno seeds.

Spicy Pumpkin Seed Pesto

Serving size: 1 tablespoon

  • ⅓ cup (40 g) hulled pumpkin seeds (pepitas)
  • 1-2 garlic cloves
  • 2 jalapeno peppers, quartered with seeds removed
  • 1 cup (50 g) fresh cilantro
  • ¼ cup (56 g) plain Greek yogurt
  • 1 tsp lime juice
  • Hot sauce to taste
  • Salt and pepper, to taste

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

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

This keeps in the fridge for 2-3 days in an airtight container. Try it and let me know what you think!

Pumpkin Seeds

Check out my My Favorite Acorn Squash recipe for another delicious fall recipe!