(The ad below will not display on your printed page)
Cilantro & Pumpkin Seed Pesto
EatingWell Test Kitchen
“Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.”
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
1Lightly 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.