Reviewed: Apr. 5, 2012

This is amazing. I substituted in pistachios and Parmesan (what I had on hand), and it was incredible. Used it couple nights on chicken breasts and again on pasta, and froze the rest in ice cube trays to be able to use whenever! Great way to use up cilantro! Definitely a new favorite :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

S. Quinn

Reviewed: Aug. 3, 2011

Outstanding! I used parm (couldn't find cotija) and a random pepper from our garden. I just kept adding pepper until it was right. I'm bummed that I didn't think of making this before! So many wasted half eaten bunches of cilantro. :(

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

coffeybunny

Cooking Level: Expert

Reviewed: May 16, 2011

So good! I was looking for a simple recipe to use up some Cotija cheese we had left over from another dish. I made a few changes to avoid going to the store. I didn't have any pumpkin seeds on hand, but I did have unsalted roasted sunflower kernels so I used those instead. I didnt' add any salt at all, since the cheese is pretty salty. Also, I didn't have a serrano...just used red pepper flakes. It was a pantry dinner kind of day. Can't decide what I am going to put this on for dinner yet...you could pair it with so much!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mcdonka

Reviewed: Feb. 23, 2011

We really enjoyed this as a topping for Barramundi. I just dredged the fillets in flour and seasoned salt, then pan fried them until they were golden and flaky. Added this fabulous pesto to make a delicious dish! I made this ahead and it was still good. I think the flavor might have been stronger if I hadn't waited to use it, but it was still wonderful and a nice change from basil based pesto. Thanks for sharing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHEFJULIE1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Feb. 8, 2011

This is excellent - I didn't have pumpkin seeds on hand or Cotija Cheese. I substituted the cheese with Parmesan.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Lynn Brown

Reviewed: Jan. 28, 2011

This recipe was DELICIOUS!~ : )

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

angelise

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Loves Park, Illinois, USA

Reviewed: Jan. 18, 2011

Amazing! I admit I was wary, even with all the 5 stars, but I made this one weekend while the kids were at their dad's, and ADORED it! I had some left when they returned and 2 of my 3 boys were giving it praises. Thanks Ken for a great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Legomom

Cooking Level: Expert

Reviewed: Jan. 18, 2011

Great recipe, the only thing I did different is toast the pumpkin seeds before blending. Just toast until they pop. It brings out a more authentic Mexican flavor.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

waitalifetime

Reviewed: Jan. 9, 2011

Used feta instead of cojita and worked out perfectly!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

tem0627

Reviewed: Nov. 1, 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.

Was this review helpful? [ YES ]
11 users found this review helpful