Cilantro-Pepita Pesto with Squash Ribbons Recipe

Cilantro-Pepita Pesto with Squash Ribbons Recipe

How To Make Cilantro-Pepita Pesto with Squash Ribbons Recipe

Your pesto recipe could not get any tastier with this cilantro-pepita pesto recipe tossed with squash ribbons for a healthier and flavorful taste.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • cup pepitas raw, pumpkin seeds
  • 1 cupcilantro
  • 2tspjalapeñoseeded and roughly chopped
  • 2clovesgarlicroughly chopped
  • 1limejuiced
  • ½ tspsea saltfine-grain
  • cup extra virgin olive oil
  • 8 ozwhole grain fettuccine or linguine
  • 2small zucchini
  • squash


  1. Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.

  2. Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time.

  3. Bring a large pot of salted water to a boil, and cook fettuccine until al dente, according to the package instructions. Drain and set aside.

  4. In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt, and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.

  5. Toss the cooked pasta and ribboned squash with the pesto and serve.


  • Calories: 2713.18kcal
  • Fat: 274.62g
  • Saturated Fat: 40.04g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 176.26g
  • Polyunsaturated Fat: 46.39g
  • Carbohydrates: 43.27g
  • Fiber: 10.14g
  • Sugar: 4.23g
  • Protein: 40.18g
  • Sodium: 1061.67mg
  • Calcium: 98.62mg
  • Potassium: 1258.21mg
  • Iron: 11.74mg
  • Vitamin A: 60.66µg
  • Vitamin C: 23.46mg
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