The addition of horseradish and pumpkin seeds to a traditional pesto gives it a nutty and zingy twist. This delicious recipe will take your pasta, toast or pizza to another level altogether.


  • ½ cup unsalted, roasted pumpkin seeds
  • 2 tbsp grated peeled horseradish
  • 2 cups coriander leaves with tender stems
  • 1 tbsp fresh lemon juice
  • ¼ cup olive oil
  • Salt


  1. Finely grind pumpkin seeds and horseradish in a food processor.
  2. Add coriander and lemon juice; pulse until coriander is finely chopped.
  3. With motor running, stream in the oil; process just to combine.
  4. Add more oil if pesto is too thick; season with salt.