Cilantro & Pumpkin Seed Pesto

Cilantro & Pumpkin Seed Pesto

1 Review
From: EatingWell Magazine, May/June 1997

Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • ⅓ cup hulled pumpkin seeds, (pepitas)
  • 2 jalapeño peppers, quartered and seeded
  • 1 cup fresh cilantro leaves
  • ¼ cup reduced-fat sour cream
  • 1 teaspoon lime juice
  • Salt, to taste


  • Active

  • Ready In

  1. Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapenos, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 30 calories; 3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 4 mcg folate; 2 mg cholesterol; 0 g sugars; 147 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 0 mg iron; 19 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

Reviews 1

August 25, 2014
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By: EatingWell User
Yummy and Versitile Great recipe! I use this a lot with the Spinach&Mushroom enchiladas with roasted corn sauce...soo good! Pros: Creamy, nutty, spicy, cooling Cons: A little prep needed
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