Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997

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Recipe Summary test

total:
10 mins
Servings:
11
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

30 calories; protein 1.4g; carbohydrates 0.9g; dietary fiber 0.3g; sugars 0.2g; fat 2.6g; saturated fat 0.8g; cholesterol 2.1mg; vitamin a iu 146.7IU; vitamin c 3.7mg; folate 4.5mcg; calcium 8.8mg; iron 0.4mg; magnesium 24.3mg; potassium 52.8mg; sodium 19.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2014
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 Read More