Pepita and Cilantro Pesto
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- 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
- 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.
22comments inPepita and Cilantro Pesto
How long will this keep? Does it need to be refrigerated. Looks and sounds delicious.
It will definitely keep for weeks refrigerated and for months if you freeze it Terrie 🙂
I have been using pepitas for my pesto for awhile now because the pine nuts are pricey…and we loved them!!! I will try your recipe 😏 thank you 😍
Thanks Vicki, enjoy!
Thank you 😊😊 I have all ingredients I’m about to make it thank you so very much 🌻🌻🌻
Great Joann, I hope you enjoyed it 😉
your recipe didn.t call for cheese. was that a mistake?
No cheese in this recipe 🙂
Similar to the grated Parmesan in a classic basil pesto, try adding some grated aged Cotija cheese!
so exciting, making this right now ☆☆☆ love you, your family and your show ♡♡♡
paz y amor☆☆☆
Love this! Love this episode too (rewatching on our dvr; I have about 40 of your episodes recorded and learn something each time I watch one! 🥰)
Aw! You’re very kind, thanks Lynnie 🙂
Marion C'Royle Smith Castleberry
Ohh thank you so much. My husband and I love watching your show and every time he spots something new I have to try it. Even if we have to drive all over to find the ingredients. Literally we just went 60 miles to buy GOYA NARANJA AGRIA ( bitter orange juice ) And fresh pepitas for pesto . It’s a lifetime modification since I am allergic to tree nuts. Again thank you for introducing me to a new cuisine.
Marion what amazing dedication! I’m thrilled to hear that you are trying a new cuisine and enjoying it so much!
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?
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…
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!
Your post made ME smile! Thank you and your husband 🙂 for watching!