Cilantro & Pumpkin Seed Pesto
Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.
- 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
- 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.
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
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- Total Time
- 15 minutes or less
- 8 or more
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation