Mexican Pesto

Mexican Pesto

23 Reviews 5 Pics
  • Prep

    10 m
  • Ready In

    10 m
Ken from CA
Recipe by  Ken from CA

“Classic pesto South of the border style.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (23)

Rate This Recipe
Patty Cakes
31

Patty Cakes

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!

linda2d
22

linda2d

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!

Ken from CA
17

Ken from CA

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 2.4 g
  • < 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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Spicy Cilantro Pesto