Mexican pesto

Prep 10 min
Total 10 min
Makes 1 cup

This article has not been rated yet.

Ingredients

2 cups
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
1/2 tsp
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.

 

Nutrition

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

Best way to store your herbs

Recipe Collections
Advertisement
Latest Recipes