Mexican Pesto with Pumpkin Seeds
How to make healthy vegan Pepita Pesto. This easy dairy free Mexican dip is a pesto made with pumpkin seeds, garlic & fresh herbs.
Servings: 8
Calories: 211kcal
Equipment
- Food Proessor
- measuring cups
- measuring spoons
- French knife
- spatula
Ingredients
- 1 1/2 cups Cilantro chopped
- 2 cups Parsley chopped
- 6 Garlic Cloves
- 1 cup Raw Pepitas Pumpkin Seeds
- 1/2 tsp Kosher Salt
- 1/2 cup Olive Oil
Instructions
- Put the cilantro and parsley in a food processor and add the garlic, pepitas, and salt. Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat then pulsing and scraping about 5 more times, until the ingredients are finely minced.
- While the machine is running, slowly pour the olive oil through the feed tube, processing until the pesto is combined and looks like a coarse meal, about 30 seconds, scraping down sides if necessary.
- Taste and adjust the seasoning with more salt as needed. Use the pesto immediately or transfer it to an airtight container or glass jar and refrigerate for up to 3 days.
- Serving suggestions include a sauce for burritos or tacos, grilled steak, chicken or pasta.
Nutrition
Calories: 211kcal | Carbohydrates: 4.9g | Protein: 4.9g | Fat: 20.7g | Saturated Fat: 3.3g | Sodium: 161mg | Potassium: 247mg | Fiber: 1.3g | Sugar: 0.4g | Calcium: 34mg | Iron: 4mg
