Recipes Mexican Pesto 4.8 (47) 39 Reviews 8 Photos Classic pesto South of the border style. Recipe by Ken from CA Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 8 8 8 8 Prep Time: 10 mins Total Time: 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients ¼ cup hulled pumpkin seeds (pepitas) 1 bunch cilantro ¼ cup grated cotija cheese 4 cloves garlic 1 serrano chile pepper, seeded ½ teaspoon salt 6 tablespoons olive oil Directions Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary. I Made It Print Nutrition Facts (per serving) 176 Calories 18g Fat 2g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 176 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 17% Cholesterol 6mg 2% Sodium 262mg 11% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 0g Protein 3g Vitamin C 4mg 19% Calcium 50mg 4% Iron 1mg 7% Potassium 111mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved