Mexican Pesto

Mexican Pesto

29
Ken from CA 174

"Classic pesto South of the border style."

Ingredients 10 m {{adjustedServings}} servings 176 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Quick and Easy Mexican Chicken

Seasoned chicken is topped with salsa and cheese and baked to bubbly.

Pesto Polenta Lasagna

See how to make delicious pesto and polenta lasagna.

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Reviews 29

  1. 33 Ratings

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Patty Cakes
3/23/2010

Ken, You are Amazing!! This pesto Rocks!! I made it just like it was written. Be careful with the salt, I used kosher salt and along with the cheese, I thought it was a little too salty,my fault. I Still loved it. We don't like our food screaming hot so I made it with 2 tbs of chopped canned jalapeno peppers. I made grilled carne asada to go with this and wrapped the meat along with the pesto in corn tortillas. Fabulous!! Thanks again Ken!

Ken from CA
4/13/2010

The salt may or may not be needed depending on the Cotija you use. Some can be overly salty. A good sub would be Romano cheese if you don't have Cotija

linda2d
5/17/2010

I've made this twice and the only change was to not use the full amount of oil so I wouldn't feel bad eating it all in one sitting. First time I topped blackened chicken breast,pasta and halved cherry tomatoes with this for a very easy and yummy meal. The second time my father ate most of the batch himself on tortilla chips after saying he didn't like cilantro. Very good!