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


Ingredient Checklist


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.



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

Nutrition Facts

30 calories; 2.6 g total fat; 0.8 g saturated fat; 2 mg cholesterol; 19 mg sodium. 53 mg potassium; 0.9 g carbohydrates; 0.3 g fiber; 1.4 g protein; 147 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 9 mg calcium; 24 mg magnesium;

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Rating: 5 stars
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