mexican pesto

mexican pesto
  • 1/4 cup hulled pumpkin seeds (pepitas)
  • 1 bunch cilantro
  • 1/4 cup grated cotija cheese
  • 4 cloves garlic
  • 1 serrano chile pepper, seeded
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil


  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.

04/02/2017
mexican pesto, Pasta Sauces recipe PT10M PT2H 6 435 calories

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