Pepita Habanero Pesto
Recipe Yield
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Ingredients
- 1/3 cup raw and hulled pumpkin seeds or pepitas
- 1/3 cup pine nuts
- 1 habanero stemmed
- 1 cup cilantro leaves
- 3 cups basil leaves
- 2 small garlic cloves
- 1 cup olive oil
- 1/2 cup Parmigiano Reggiano, Pecorino Romano, or queso Cotija
- 1/2 teaspoon kosher or coarse sea salt or to taste
To Prepare
- On a preheated small skillet, comal, or griddle, set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don't let them brown.
- Scrape into the jar of a blender or food processor, add the habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth.
Comments
8comments inPepita Habanero Pesto
Terrt
Jan 14
This has become a staple in our kitchen. Great tweaks on an old Italian pesto. Great with pasta too.
Pati Jinich
Jan 26
So happy to hear, thank you!
Tommy Smith
Sep 12
You are the best i love all the recipes you have I’ve learned so much
Pati Jinich
Sep 28
Thanks so much Tommy!
Jennifer
Nov 30
Love this version of pesto! We will have fun using it up! Wow! So good!
Pati Jinich
Dec 08
Isn’t this yummy? I love this pesto so much!
Robert C. Nordyke
Nov 11
My God this is most indeed,thankyou sooooo much.
Pati Jinich
Nov 25
So happy to hear you liked it Robert, yay1