Cook Culinary & Craft Studio

Pumpkin Seed Pesto Chicken

Recipe by
40 Minutes
Prep: 20 Minutes | Cook: 20 Minutes | Servings: 12

I’m getting ready for a girlfriend pre-Christmas get-together on Thursday and I have 28 mouths to feed.

When it comes to feeding a crowd and being thrifty, I find chicken breasts is always the answer and my friend Lisa’s Pumpkin seed pesto the perfect accompaniment.

First of all the pesto contains no nuts-which rules out killing a friend or 2 in the nut-allergy department and coriander can be mixed with rocket, basil, Italian parsley and some mint to tone down the I-hate-coriander-crowd.

My free-range chicken breasts from Delft Butchery (considerably cheaper than Woolworth’s) come ready sliced on request and I pair this with the appropriate sides-salad or wraps in summer and tossed through pasta in winter.

So I will be serving this luscious, simple and unassuming dish on a build-your-own-salad, with homemade Focaccia from our Pizza Oven for my lovely girlfriends.


Pumpkin seed pesto chicken  (12)


  • ½ cup pumpkin seeds
  • 60g (2 tubs) fresh coriander
  • 1 green chilli, seeded and chopped
  • 1 tsp crushed garlic
  • ½-3/4 cup grated parmesan
  • 1 cup olive oil, more if it’s too thick
  • ¼ tsp black pepper
  • ½ tsp salt


  1. Dry fry the seeds till they start to pop. Cool slightly and process with remaining ingredients.


  • 10-12 small sized free range chicken breasts, sliced thinly (or about 8 very large)
  • ¾ cup fresh lemon juice
  • 1TBS olive oil
  • 1 tsp garlic
  • Maldon salt and black pepper


  1. Marinate the chicken in the remaining ingredients and a dollop of the pesto for an hour
  2. Pan fry in a very hot pan with olive oil for a few minutes to cook
  3. Toss through the pesto and check seasoning

To serve:

Either add 500g cooked pasta or serve on its own with a salad

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