Pesto Verde


Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 1 cup avocado oil
  • 1/2 cup roasted, salted shelled pepitas (pumpkin seeds)
  • 2 teaspoon ground cumin
  • 2 teaspoon lime zest
  • 6 cloves garlic
  • 6 fillets anchovy
  • 2 cups firmly packed fresh cilantro leaves
  • 2 tablespoon fresh lime juice
  • 2 ounce crumbled Cotija cheese
  • 1-2 teaspoon crushed red pepper


Process oil, pepitas, cumin, lime zest, garlic and anchovies in a blender or mini food processor until smooth. Add cilantro; process just until smooth. Pour into a bowl. Stir in lime juice, Cotija and crushed red pepper. 

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  • Yield: Makes: About 1 3/4 cups 

Nutritional Information

Calories per serving: 199
Fat per serving: 20g
Cholesterol per serving: 17mg
Fiber per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 2g
Sodium per serving: 137mg
Iron per serving: 1mg
Calcium per serving: 67mg