Best 2 Mexican Pesto Recipes

**Dive into the vibrant flavors of Mexican Pesto: A Culinary Symphony of Herbs, Nuts, and Spices**

Experience the tantalizing fusion of Mexican and Italian cuisine with our delectable Mexican Pesto recipes. This vibrant condiment, a harmonious blend of fresh herbs, nutty textures, and zesty spices, adds a burst of flavor to any dish. From classic pasta dishes to grilled meats, roasted vegetables, and even refreshing cocktails, our collection of Mexican Pesto recipes offers a versatile culinary adventure. Embark on a flavor journey that captures the essence of Mexico's rich culinary heritage, infused with the vibrant spirit of Italian pesto tradition. Discover the perfect harmony of flavors in every bite as you explore our diverse selection of recipes, each offering a unique twist on this beloved condiment.

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

For a more authentic flavor, use fresh cilantro, parsley, and basil.
If you don't have a food processor, you can chop the herbs and nuts by hand. Just be sure to chop them finely.
You can adjust the amount of chili powder to taste. If you like things spicy, add more chili powder. If you prefer a milder flavor, use less.
Feel free to experiment with different types of nuts. Walnuts, pecans, and almonds are all good options.
If you're using canned tomatoes, be sure to drain them well before adding them to the pesto.

Conclusion

Mexican pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, chicken, fish, and tacos. It can also be used as a dip or a spread. No matter how you choose to use it, Mexican pesto is sure to add a burst of flavor to your meal.