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Mexican pesto

16

  • Prep Time10 mins
  • Total Time10 mins
  • Makes1 cup
Mexican pesto

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 2 cups packed cilantro leaves

  • 1/4 cup chopped onion

  • 1/4 cup toasted pepitas

  • 2 tbsp white-wine vinegar

  • 1 serrano pepper, seeded

  • 1 garlic clove, chopped

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 cup olive oil

Instructions

  • PULSE cilantro, onion, pepitas, vinegar, serrano pepper, garlic, salt and pepper in a food processor until finely chopped. With motor running, slowly add oil, stopping after every 2 tbsp to scrape down sides with a spatula.

  • REFIGERATE in a covered container for up to 1 week.


Best way to store your herbs


Nutrition (per tbsp)

Calories 76, Protein 1g, Carbohydrates 1g, Fat 8g, Sodium 76mg.

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