Pine Nut Pipián

Pine Nut Pipián

Recipe courtesy José Andrés
2 cups
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, José Andrés, pati's mexican table, Pine Nut Pipián, pine nuts, pumpkin seeds, serrano chiles, tomatillos
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 35 minutes
Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”


  • 1 small clove garlic, peeled
  • 1/4 bunch cilantro
  • 1/4 pound iceberg lettuce leaves, roughly chopped
  • 1/4 cup white onion, roughly chopped
  • 1/4 cup serrano chile, roughly chopped
  • 1 radish top
  • 3 1/2 teaspoons kosher salt
  • 3 1/2 teaspoons hulled raw pumpkin seeds
  • 1/3 cup pine nuts
  • 2 cups tomatillos, husked and chopped
  • 1 1/4 cups water, divided
  • 1 tablespoon olive oil

To Prepare

  • Combine garlic, cilantro, lettuce, onion, serrano, radish top, salt, pumpkin seeds, pine nuts, and tomatillos in a blender. Add 1/2 cup of the water and blend until as smooth as possible. There might still be some texture to the mixture. Leave contents in blender and set aside.
  • Heat the olive oil over high heat in a wide pan until it is smoking. Then add the contents of the blender and continue to cook over high heat, stirring constantly for five to seven minutes.
  • Add the remaining water to the pan, drop the flame to low, and allow to simmer for half an hour. Season with salt to taste.
  • Optional: If you prefer a very smooth texture, you can return the contents of the pan to the blender, working in batches, and blend until even more smooth.
  • The Pine Nut Pipián can be made ahead of time and keeps for five days in the refrigerator or freezer. After thawing, whisk or blend to restore consistency.

4 comments on “Pine Nut Pipián

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  1. Hi Pati!

    My question is about Pipian Rojo……

    I know it’s usually made with chicken but do you think it would go good with seafood? Maybe prawns or fish (I don’t have a particular fish in mind…..we eat alot of salmon, cod, poorman’s lobster, sword)? What do you think?

    We live in a MexiRican (Mexican – husband from Acapulco/Puerto Rican – wife from Sabana Grande) household so we tend to spontaneously combine the foods of both countries in our home cooking.

    Just wondering. I LOVE pipian but am a little tired of chicken.