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Cilantro Pesto

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  • Prep 20 min
  • Total 20 min
  • Servings 37
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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.
Updated Feb 3, 2012
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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

Steps

  • 1
    Remove stems and seeds from jalapeños and large stems from cilantro.
  • 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.
  • 3
    Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spoon this flavorful pesto over grilled steaks.

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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