Seed and carrot pesto

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Serves: 10 serves (approx 45g)

Category: Dips and Spreads


  • ½ cup sunflower seeds
  • ½ cup pepitas (pumpkin seeds)
  • ¼ cup sesame seeds
  • 1 cup carrot, peeled, finely grated
  • 1 cup coriander leaves, firmly packed
  • 1 cup Italian parsley leaves, firmly packed
  • 1 large lemon, zested and juiced
  • 1 garlic clove, chopped
  • 1 teaspoon ground cumin
  • ¼ cup extra virgin olive oil, plus extra


  1. In a food processor, combine seeds, carrot, coriander, parsley, lemon zest and juice, garlic and
    cumin. Process to a rough paste
  2. Add oil and ⅓ cup of water, process until smooth.
  3. Transfer to a sterilised jar, cover with a thin layer of extra oil, refrigerate until ready to use

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 584kj 1223kJ
Protein 4.04g 8.46g
Total fat 12.64g 26.46g
Saturated fat 1.88g 3.95g
Carbohydrate 1.74g 3.65g
Sugars 1.17g 2.45g
Dietary Fibre 2.22g 4.64g
Sodium 13.84mg 28.98mg

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