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Chipotle Pumpkin Seed and Cilantro Pesto


"Use as dip or as a sauce on meats, pasta, salad dressing, etc."
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7 m servings 168 cals
Original recipe yields 2 servings

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  1. Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
  2. Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.


  • Cook's Note:
  • I use and roast my own raw shelled pumpkin seeds. Omit roasting and salt if yours are roasted and salted.

Nutrition Facts

Per Serving: 168 calories; 13.3 g fat; 6.7 g carbohydrates; 7.5 g protein; 6 mg cholesterol; 168 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was different but very tasty. I thought 2 peppers were going to be way too much but the heat was just right for us . You don't taste it at first but it sneaks up on you. I recommend using ...