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Cilantro & Pumpkin Seed Pesto

  • 10 m
  • 10 m
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


  • 1 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.
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