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; 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.

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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