Mexican pesto

4

PREP TIME

10 min

TOTAL TIME

10 min

Makes

1 cup

Mexican pesto

Photo, Erik Putz.


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
  • 1 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 8 g,
  • Sodium
  • 76 mg.