- 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
- 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.