Mexican Pesto recipe
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- 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 caloriescarbohydrate: 2.4 gcholesterol: 5.8 mgfat: 17.8 gfiber: 0.6 gprotein: 2.9 gsaturatedFat: 3.4 gservingSize: -sodium: 262 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Pesto
Directions
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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.