Cilantro-Pepita Pesto Recipe

Cilantro-Pepita Pesto Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up.” —Ami Okasinski, Memphis, Tennessee

This recipe is:

Contest Winning

Quick

[X]

Rate Cilantro-Pepita Pesto Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cilantro-Pepita Pesto Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

1 package (6 ounces) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated Romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves, peeled
2 tablespoons lime juice
1 tablespoon lemon juice
1/8 teaspoon salt
3 tablespoons olive oil

Directions

Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator. Yield: 1-1/2 cups.

Nutritional Facts 2 tablespoons equals 82 calories, 7 g fat (2 g saturated fat), 3 mg cholesterol, 130 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cilantro-Pepita Pesto in Simple & Delicious June/July 2011, p35