Cilantro & Pumpkin Seed Pesto
Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish. Source: EatingWell Magazine, May/June 1997
Ingredients
Directions
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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.
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Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition Facts
Per Serving:
30 calories; 2.6 g total fat; 2 mg cholesterol; 19 mg sodium. 0.9 g carbohydrates; 1.4 g protein; Full Nutrition
Exchanges:
1/2 fat
