Classic pesto South of the border style.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

176 calories; protein 2.9g 6% DV; carbohydrates 2.4g 1% DV; fat 17.8g 28% DV; cholesterol 5.8mg 2% DV; sodium 262mg 11% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2010
Ken, You are Amazing!! This pesto Rocks!! I made it just like it was written. Be careful with the salt, I used kosher salt and along with the cheese, I thought it was a little too salty,my fault. I Still loved it. We don't like our food screaming hot so I made it with 2 tbs of chopped canned jalapeno peppers. I made grilled carne asada to go with this and wrapped the meat along with the pesto in corn tortillas. Fabulous!! Thanks again Ken! Read More
(44)

Most helpful critical review

Rating: 3 stars
06/24/2014
Too much garlic for me. Next time I will cut in half Read More
47 Ratings
  • 5 star values: 41
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2010
Ken, You are Amazing!! This pesto Rocks!! I made it just like it was written. Be careful with the salt, I used kosher salt and along with the cheese, I thought it was a little too salty,my fault. I Still loved it. We don't like our food screaming hot so I made it with 2 tbs of chopped canned jalapeno peppers. I made grilled carne asada to go with this and wrapped the meat along with the pesto in corn tortillas. Fabulous!! Thanks again Ken! Read More
(44)
Rating: 5 stars
04/13/2010
The salt may or may not be needed depending on the Cotija you use. Some can be overly salty. A good sub would be Romano cheese if you don't have Cotija Read More
(35)
Rating: 5 stars
05/17/2010
I've made this twice and the only change was to not use the full amount of oil so I wouldn't feel bad eating it all in one sitting. First time I topped blackened chicken breast,pasta and halved cherry tomatoes with this for a very easy and yummy meal. The second time my father ate most of the batch himself on tortilla chips after saying he didn't like cilantro. Very good! Read More
(26)
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Rating: 5 stars
04/26/2010
This was excellent...I used pine nuts instead of the pumpkin seeds (what I had)...I didnt add salt the cheese was very salty.....I reccomend you taste it before adding additional salt....I served it over salmon.fillets...thank you for the great recipe! Read More
(18)
Rating: 5 stars
04/15/2010
This stuff is awesome! I followed the recipe exactly and served it with fetticuini noodles and chicken milensa. The flavors went so well together the spicy balanced out by the garlic and cilantro! Thanks for sharing this recipe. Read More
(16)
Rating: 5 stars
11/04/2010
Fantastic just as I expected! I had to use Parmesan because I couldn't find cotija but it was still AMAZING! Served over seared Tuna Steaks. Can't wait to use it again. Read More
(16)
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Rating: 5 stars
07/06/2010
Easy and Delicious. I used a jalepeno instead of a serrano because I am a wimp and subbed some of the olive oil with chicken stock to cut calories. I served this over grilled chicken breast and it was wonderul. I can't wait to have leftovers later this week Read More
(14)
Rating: 4 stars
01/18/2011
Great recipe the only thing I did different is toast the pumpkin seeds before blending. Just toast until they pop. It brings out a more authentic Mexican flavor. Read More
(13)
Rating: 5 stars
01/10/2011
Used feta instead of cojita and worked out perfectly! Read More
(11)
Rating: 3 stars
06/24/2014
Too much garlic for me. Next time I will cut in half Read More
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