Mexican Pesto Recipe -
Mexican Pesto Recipe
  • READY IN 10 mins

Mexican Pesto

Recipe by  

"Classic pesto South of the border style."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2010

Ken, You are Amazing!! This pesto Rocks!! I made it just like it was written. Be careful with the salt, I used kosher salt and along with the cheese, I thought it was a little too salty,my fault. I Still loved it. We don't like our food screaming hot so I made it with 2 tbs of chopped canned jalapeno peppers. I made grilled carne asada to go with this and wrapped the meat along with the pesto in corn tortillas. Fabulous!! Thanks again Ken!

Most Helpful Critical Review
Jun 24, 2014

Too much garlic for me. Next time I will cut in half

Apr 13, 2010

The salt may or may not be needed depending on the Cotija you use. Some can be overly salty. A good sub would be Romano cheese if you don't have Cotija

May 17, 2010

I've made this twice and the only change was to not use the full amount of oil so I wouldn't feel bad eating it all in one sitting. First time I topped blackened chicken breast,pasta and halved cherry tomatoes with this for a very easy and yummy meal. The second time my father ate most of the batch himself on tortilla chips after saying he didn't like cilantro. Very good!

Apr 26, 2010

This was excellent...I used pine nuts instead of the pumpkin seeds (what I had)...I didnt add salt the cheese was very salty.....I reccomend you taste it before adding additional salt....I served it over salmon .fillets...thank you for the great recipe!

Nov 04, 2010

Fantastic, just as I expected! I had to use Parmesan because I couldn't find cotija, but it was still AMAZING! Served over seared Tuna Steaks. Can't wait to use it again.

Apr 15, 2010

This stuff is awesome! I followed the recipe exactly, and served it with fetticuini noodles and chicken milensa. The flavors went so well together, the spicy balanced out by the garlic and cilantro! Thanks for sharing this recipe.

Jul 06, 2010

Easy and Delicious. I used a jalepeno instead of a serrano because I am a wimp and subbed some of the olive oil with chicken stock to cut calories. I served this over grilled chicken breast and it was wonderul. I can't wait to have leftovers later this week


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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