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Cilantro-Pepita Pesto

Name: Cilantro-Pepita Pesto
Prep time: 20 min
Total time: 20 min
Yield: 1-1/2 cups.
Cuisine: North America, Mexican
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

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Total Time

Prep/Total Time: 20 min.

Makes

1-1/2 cups

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

Cilantro-Pepita Pesto Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Cilantro-Pepita Pesto

Total Time

Makes

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