Pepita and Cilantro Pesto
Pepita and Cilantro Pesto recipe from Season Five of Pati’s Mexican Table
Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.
Pepita and Cilantro Pesto recipe from Season Five of Pati’s Mexican Table
Shrimp Rolls with Pepita and Cilantro Pesto recipe from Season Five of Pati’s Mexican Table
Pepita Brittle recipe from Season Five of Pati’s Mexican Table
Spiced Up Pumpkin Seeds Print Recipe makes about 1 1/2 cups Pepitas Ingredients 1 1/2 cup hulled raw pumpkin seeds 1 tablespoon corn, safflower or vegetable oil 1 teaspoon chile piquin or ground Mexican chile, more or less to taste 1 1/2 teaspoon kosher or coarse sea salt more or less to taste 1 1/2…
Arroz con Flor de Azahar y Pepitas
You know what happens when you eat a Santa Clara Cookie? When you first bite into it, you go through a soft layer with grainy texture that tastes like a moist version of marzipan. But as your teeth sink in they hit the hard crust of a buttery cookie that breaks into the crunchiest of…
You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins. Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more…