salsapumpkin seedshabanero

Pepita Habanero Pesto

Pepita Habanero Pesto

Pesto de Pepita con Habanero

Recipe Yield

2 cups

Cooking time

Rate this recipe

4.41 from 5 votes

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.

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Comments

8comments inPepita Habanero Pesto

  1. Terrt

    Jan 14

    This has become a staple in our kitchen. Great tweaks on an old Italian pesto. Great with pasta too.

    1. Pati Jinich

      Jan 26

      So happy to hear, thank you!

  2. Tommy Smith

    Sep 12

    You are the best i love all the recipes you have I’ve learned so much

    1. Pati Jinich

      Sep 28

      Thanks so much Tommy!

  3. Jennifer

    Nov 30

    Love this version of pesto! We will have fun using it up! Wow! So good!

    1. Pati Jinich

      Dec 08

      Isn’t this yummy? I love this pesto so much!

  4. Robert C. Nordyke

    Nov 11

    My God this is most indeed,thankyou sooooo much.

    1. Pati Jinich

      Nov 25

      So happy to hear you liked it Robert, yay1

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