Pepita and Cilantro Pesto

Pepita and Cilantro Pesto
Print Recipe
Makes about 2 cups Pesto de Pepita y Cilantro
Ingredients
  • 2 cups cilantro leaves
  • 1 cup parsley leaves
  • 1 small clove garlic
  • 1/2 cup raw and hulled pumpkin seeds or pepitas
  • 1 cup olive oil
  • Kosher or coarse sea salt to taste
To Prepare
  • In a food processor, add the cilantro, parsley, garlic, and pumpkin seeds. Turn on the processor and pour in the olive oil slowly in a thin stream. Season with salt to taste.
Ingredients
  • 2 cups cilantro leaves
  • 1 cup parsley leaves
  • 1 small clove garlic
  • 1/2 cup raw and hulled pumpkin seeds or pepitas
  • 1 cup olive oil
  • Kosher or coarse sea salt to taste
To Prepare
  • In a food processor, add the cilantro, parsley, garlic, and pumpkin seeds. Turn on the processor and pour in the olive oil slowly in a thin stream. Season with salt to taste.

4 comments on “Pepita and Cilantro Pesto

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  1. Always love your show, made me wanted to visit Mexico and try all the delicious food. Can you tell me what other dishes are suitable to use this pesto please?

    Thanks!

    1. ​So many things, Eve! You can use this pesto just like you would any other kind of pesto…to cover freshly cooked pasta, as a spread on sandwiches or baguettes, to top fish or grilled chicken, spooned on top of an omelette in the morning, with a tomato and mozzarella salad…

  2. Yum, yum, yum. I’m not a lover of regular pesto, but this is fabulous. Love the show, too. It makes me smile every time I watch. My husband enjoys it too, and always says what a beautiful family you have. I think he’s got a little crush on you, Pati!