Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish. Source: EatingWell Magazine, May/June 1997

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

30 calories; total fat 2.6g 4% DV; saturated fat 0.8g; cholesterol 2mg 1% DV; sodium 19mg 1% DV; potassium 53mg 1% DV; carbohydrates 0.9g; fiber 0.3g 1% DV; sugarg; protein 1.4g 3% DV; exchange other carbs; vitamin a iu 147IU; vitamin c 4mg; folate 4mcg; calcium 9mg; ironmg; magnesium 24mg; thiaminmg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2014
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 Read More