Updated May 3, 2017Chatelaine
- 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.
NutritionCalories 76, Protein 1 g, Carbohydrates 1 g, Fat 8 g, Sodium 76 mg.
Best way to store your herbs