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Pine Nut Pipián

2 cups
Recipe courtesy José Andrés


  • 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.