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medium jalapeño chiles
bunches fresh cilantro
cup raw unsalted hulled pumpkin seeds (pepitas)
cup fresh lime juice
cup olive oil
cup shredded Manchego cheese (2 oz)
teaspoon freshly ground pepper
Remove stems and seeds from jalapeños and large stems from cilantro.
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.
Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.
Spoon this flavorful pesto over grilled steaks.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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