Best 2 Mexican Pesto Recipes

Mexican pesto is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is made with a combination of fresh herbs, nuts, and cheese, and it is often used as a topping for pasta, pizza, or grilled meats. It's also a great way to add some extra flavor to your favorite Mexican dishes, such as tacos, burritos, and enchiladas. In this article, we will explore some of the best recipes for Mexican pesto, so you can find the perfect one to suit your taste. Whether you're looking for a classic recipe or something a little more creative, we have you covered. So, get ready to tantalize your taste buds with the amazing flavors of Mexican pesto!

Here are our top 2 tried and tested recipes!

MEXICAN FIESTA SOUP WITH ROASTED TOMATILLO AND CILANTRO PESTO

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto image

This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos in the lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

4 tomatillos, peeled and rinsed
2/3 cup fresh cilantro leaves, packed, rinsed well
2 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1 small white onion, diced
1 jalapeno, diced, plus more sliced for garnish (optional)
1/2 teaspoon ground cumin
One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
Nonstick cooking spray
Freshly ground pepper

Steps:

Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.

Nutrition Facts : Calories 230 g, Cholesterol 3 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 717 g

MEXICAN PESTO

Mexican Pesto image

Classic pesto South of the border style.

Provided by Ken from CA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup hulled pumpkin seeds (pepitas)
1 bunch cilantro
¼ cup grated cotija cheese
4 cloves garlic
1 serrano chile pepper, seeded
½ teaspoon salt
6 tablespoons olive oil

Steps:

Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 2.4 g, Cholesterol 5.8 mg, Fat 17.8 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 262 mg, Sugar 0.2 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to experiment with different herbs and spices to create your own unique pesto recipes.
If you don't have a food processor, you can make pesto by hand using a mortar and pestle.
Pesto can be used as a sauce for pasta, pizza, or grilled meats and vegetables.
It can also be used as a spread for sandwiches or wraps.
Pesto can be frozen for up to 6 months.

Conclusion:

Mexican pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its bold flavors and vibrant color, Mexican pesto is sure to add a touch of excitement to your next meal.