Pesto a la Mexicana
This is my take on a traditional pesto pasta, but with Mexican flavors and vegan, of course!
PREP TIME
5min
COOK TIME
5min
TOTAL TIME
10min
INGREDIENTS
For the pesto
- 3/4 Cup Pepitas
- 1 Handful of Basil, stems removed
- 1 Handful of Cilantro
- Juice of 1 lime
- 1 Jalapeño, stem removed & seeds removed for less spice
- 4 Cloves of Garlic
- Good Pinch of Salt
- Pinch of Pepper
- 2 Tbsp Nutritional Yeast
- 1/2 Cup Extra Virgin Olive Oil
EQUIPMENT
- 1 Blender or Food Processor
- 1 Large Pot
- 1 Large Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a blender or food processor add all your ingredients minus the olive oil. Pour in olive oil as you blend. Add more olive oil if needed & or an optional splash of warm water to help bring it together. Taste and add more salt to your liking!
- I added my pesto to some pasta to enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
