Mexican Pesto

Mexican Pesto

Ken from CA 175

"Classic pesto South of the border style."


10 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • 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.
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Your rating



  1. 33 Ratings


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...

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

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 ...

This was excellent...I used pine nuts instead of the pumpkin seeds (what I had)...I didnt add salt the cheese was very salty.....I reccomend you taste it before adding additional salt....I serve...

Fantastic, just as I expected! I had to use Parmesan because I couldn't find cotija, but it was still AMAZING! Served over seared Tuna Steaks. Can't wait to use it again.

This stuff is awesome! I followed the recipe exactly, and served it with fetticuini noodles and chicken milensa. The flavors went so well together, the spicy balanced out by the garlic and cila...

Easy and Delicious. I used a jalepeno instead of a serrano because I am a wimp and subbed some of the olive oil with chicken stock to cut calories. I served this over grilled chicken breast and ...

Great recipe, the only thing I did different is toast the pumpkin seeds before blending. Just toast until they pop. It brings out a more authentic Mexican flavor.

Used feta instead of cojita and worked out perfectly!