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

Directions

  • 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; 2.6 g total fat; 2 mg cholesterol; 19 mg sodium. 0.9 g carbohydrates; 1.4 g protein; Full Nutrition

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