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Mexican Pesto
Prep Time:
10 m
Calories:
176 kcal
Print
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Side Dish
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Ingredients
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
Directions
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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