How to Make Mexican Pesto - A Step-by-Step Guide

When one thinks of pesto, the first thing that comes to mind is the classic Italian version made with basil, pine nuts, garlic, and Parmesan cheese. However, there are countless variations of pesto from different cultures around the world, each offering a unique and delicious twist on the traditional recipe. One such variation is Mexican pesto, a vibrant and flavorful blend of cilantro, pepitas, garlic, and queso fresco.

Mexican pesto, also known as "pesto de cilantro" or "pesto verde...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 6
  • Yield: 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.
  • Nutrition

    176 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 6mg
    • Sodium: 262mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 111mg