Curry Leaf, Green Chili & Melon Seed Pesto

I had long known that melon seeds are used in Indian cuisine but had never used them myself. I looked but didn’t find any the last time I visited an Indian grocery store so I ordered some through Amazon.

pesto

 

I pan roasted some of the melon seeds to get an idea of ways I might decide to use them. As they were heated the flat seeds puffed up and gave off a nice nutty aroma. They also had wonderful flavor. They would work great in a pesto.

pesto

pesto

 

Ingredients for the pesto were:

  • curry leaves
  • homemade curry leaf paste
  • curry leaves and mustard seeds fried with mustard oil
  • toasted melon seeds
  • green cayenne chili peppers
  • garlic
  • toasted white poppy seeds
  • olive oil
  • kosher salt
  • splash of white wine vinegar
  • dash of Turbinado sugar

pesto

pesto

pesto

 

Many of the seeds can be removed from fresh chilis by cutting off the stem end and rolling the pepper between thumb and index finger starting at the tip and working up to the stem end. Most of the seeds are thereby extruded.

pesto

 

This pesto is so delicious I had to exercise extreme self restraint to stop myself from devouring all of it by the spoonful. Now to decide upon ways to use the pesto. I’m thinking that I need to make a large batch to freeze for future use.

pesto



 


17 thoughts on “Curry Leaf, Green Chili & Melon Seed Pesto

    1. The melon seeds I purchased are from what is called a white melon. They have been hulled and don’t have the hard shell like the ones straight out of a cantaloupe. I tried roasting cantaloupe seeds today. They were crunchy and tasted great (I ate them hull and all) but I found the fibrous hull impossible to chew thoroughly. Maybe if the roasted cantaloupe seeds were ground into a powder they could be used for pesto or for thickening soups or gravies etc.

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  1. You are so creative! I would never have thought of directing pesto in this direction (chilli, curry leaves etc) but it sounds absolutely amazing. The melon seeds look like pale pumpkin seeds but they also look a bit like pinenuts when toasted. Are they oily in texture? And please, tell me how you are using this, besides eating it straight off the spoon 🙂

    Liked by 1 person

    1. Thank you. I wish I knew the type of melon the seeds are from. They are about the size of a sunflower seed kernel, and yes, they do have an oily texture. First on my list of ways I will be using this pesto is in a potato salad which I am making today.

      Liked by 1 person

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