Horseradish Pesto


  • ½ cup unsalted, roasted pumpkin seeds (pepitas)
  • 2 tablespoons Kelchner's Horseradish
  • 2 cups cilantro leaves
  • 1 tablespoon lime juice
  • ¼ cup (or more) olive oil
  • Kosher salt


Finely grind pumpkin seeds and Kelchner's Horseradish in a food processor. Add cilantro and lime juice and pulse until cilantro is finely chopped. With motor running, add in ¼ cup oil and process just to combine. Add more oil if pesto is too thick; season with salt.

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