Mexican Pesto recipe

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Ingredients

¼ cup hulled pumpkin seeds (pepitas)
1 bunch cilantro
¼ cup grated cotija cheese
4 cloves garlic
1 serrano chile pepper, seeded
½ teaspoon salt
6 tablespoons olive oil

Nutrition Info

176.4 calories
carbohydrate: 2.4 g
cholesterol: 5.8 mg
fat: 17.8 g
fiber: 0.6 g
protein: 2.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 262 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the pumpkin seeds in a food processor or blender, pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil, cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

Recipe Yield

6 servings

Recipe Note

Classic pesto South of the border style.

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