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Mexican-style pesto

Mexican-style pesto

A pesto sure to please fans of cilantro! To be served on grilled fish or even on tacos.


  • ½ cup pumpkin seeds
  • 2 poblanos or fresh green chile
  • 1 large bunch cilantro
  • 5 cloves garlic or more to taste
  • Salt to taste
  • Chile flakes, to taste
  • ½ cup olive oil


  1. 1

    Roast poblanos in a dry pan or broil until the skin is blackened. Place in a plastic bag and let stand 10 minutes. Peel, rinse, and seed.

  2. 2

    Toast pumpkin seeds in a dry pan. Place in a food processor and reduce to a fine powder.

  3. 3

    Wash cilantro well and remove roots. Chop and place in food processor with peeled chilies, garlic, salt, and chile flakes. Purée. Incorporate oil in a continuous stream until the sauce is smooth and lustrous.

A variation of the Pistou from The Spice Trekkers Cook at Home