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Mexican Pesto

By: Ken from CA  
"Classic pesto South of the border style."

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Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup hulled pumpkin seeds (pepitas)
  • 1 bunch cilantro
  • 1/4 cup grated cotija cheese
  • 4 cloves garlic
  • 1 serrano chile pepper, seeded
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil

Directions

  1. Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 176 | Total Fat: 17.8g | Cholesterol: 6mg

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