Cilantro & Pumpkin Seed Pesto

May/June 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (3 votes)

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

Cilantro & Pumpkin Seed Pesto

Makes: About 2/3 cup

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  • 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

Try this recipe with:


  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 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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