Printer Friendly Recipe: Pesto Pipián

Pesto Pipán
I included recipes for tacos and meatballs below, but this sauce has lots of possibilities, like topping poached fish, seared scallops, or enchiladas, or roasted veggies... or the most amazing dip or crostini [topped with seared onions?] your friends ever had. I've now tried it with both pepper options, and I think I prefer the serrano for a little more bite, but to each his own.  If you only have a small chopper/food processor, just add the cilantro in batches; it shrinks quickly.


2 packed cups cilantro (1 large bunch), thicker stems removed
1/2 cup pepitas (shelled pumpkin seeds)
1/4 cup canola oil [or other neutral oil]
3 cloves garlic, roasted or nuked
1 green chile or serrano, roasted and seeded
1/2 tsp salt
1/4 tsp cumin
3/4 cup water or chicken stock

Combine all ingredients except water in a food processor  or blender and puree until almost smooth, occasionally stopping the machine to scrape down the sides, ~3 minutes. Add water or stock and pulse to combine. [It'll splash.] Store in a airtight container for up to 5 days, or freeze.



from Maria Collins, Whole-Grain Texan

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