Cilantro & Pumpkin Seed Pesto

From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

About 2/3 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

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

Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapeños, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 31 calories; 3 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 54 mg potassium.

Exchanges: 1/2 fat