Mexican pesto
17
- Prep Time10 mins
- Total Time10 mins
- Makes1 cup
Photo, Erik Putz.
Ingredients
2 cups packed cilantro leaves
1/4 cup chopped onion
1/4 cup toasted pepitas
2 tbsp white-wine vinegar
1 serrano pepper, seeded
1 garlic clove, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil
Instructions
PULSE cilantro, onion, pepitas, vinegar, serrano pepper, garlic, salt and pepper in a food processor until finely chopped. With motor running, slowly add oil, stopping after every 2 tbsp to scrape down sides with a spatula.
REFIGERATE in a covered container for up to 1 week.
Best way to store your herbs
Nutrition (per tbsp)
Calories 76, Protein 1g, Carbohydrates 1g, Fat 8g, Sodium 76mg.
