Cilantro-Pepita Pesto Recipe
Cilantro-Pepita Pesto Recipe photo by Taste of Home
Next Recipe

Cilantro-Pepita Pesto Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

2 tablespoons: 82 calories, 7g fat (2g saturated fat), 3mg cholesterol, 130mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 4g protein.


  1. 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.
Originally published as Cilantro-Pepita Pesto in Simple & Delicious June/July 2011, p35

Reviews for Cilantro-Pepita Pesto

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image