Pesto Verde

Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
Active: Time
15 Mins
Total: Time
15 Mins
Yield
Makes: About 1 3/4 cups 
Health.com

Ingredients

  • 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

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

How to Make It

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. 

Also appeared in: , September, 2016

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