Cilantro & Pumpkin Seed Pesto

1 Review
From: EatingWell Magazine May/June 1997

Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.

Ingredients 11 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/3 cup hulled pumpkin seeds, (pepitas)
  • 2 jalapeño peppers, quartered and seeded
  • 1 cup fresh cilantro leaves
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon lime juice
  • Salt, to taste

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 30 calories; 3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 4 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 147 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 0 mg iron; 19 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 1

August 25, 2014
profile image
By: EatingWell User
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