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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.
- By: EatingWell Test Kitchen
Ingredients 11 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- 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
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
