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Cilantro Pesto

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By Betty Crocker Kitchens
Updated Feb 3, 2012
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Enjoy this flavorful pesto that’s made with cilantro and ready in just 20 minutes. A perfect condiment that can be served over grilled steaks.

Cilantro Pesto

  • Prep Time 20 min
  • Total 20 min
  • Servings 37
  • Ingredients 9
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Ingredients

  • 2 medium jalapeño chiles
  • 2 bunches fresh cilantro
  • 2/3 cup raw unsalted hulled pumpkin seeds (pepitas)
  • 4 cloves garlic
  • 1/4 cup fresh lime juice
  • 1 cup olive oil
  • 1/2 cup shredded Manchego cheese (2 oz)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  • Step 
    1
    Remove stems and seeds from jalapeños and large stems from cilantro.
  • Step 
    2
    In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
  • Step 
    3
    Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.

Nutrition

72 Calories
7g Total Fat
1g Protein
1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
72
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
75mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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