Pine Nut Pipián

Pine Nut Pipián

Recipe courtesy José Andrés

Recipe Yield

2 cups

Cooking time

40 minutes

Rate this recipe

3.84 from 6 votes


  • 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.


8comments inPine Nut Pipián

  1. Astrid Mangual

    Oct 20

    What would you serve it with?

    1. Pati Jinich

      Nov 03

      You can serve it on top of chicken and serve it with you favorite rice or salad 😉

  2. Donna

    Jun 07

    Any hints as to how to use the Pine Nut Pipain?

    1. Pati Jinich

      Jun 07

  3. Dylan Rayher

    Jul 14

    Great episode

    1. Pati Jinich

      Jul 15

      Thank you, Dylan!

  4. Dani

    Sep 15

    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.

    1. Pati

      Sep 20

      Yes seafood is great…and pork as well…give it a try and see what you like the best!

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