Mexican Pesto21 Reviews
- Prep: 10 min
- Ready In: 10 min
“Classic pesto South of the border style.” - by Ken from CA
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 176 cal
- 17.8 g
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 St..." See moreill 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!"
"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..." See more 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!"
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