Cilantro Pepita Green Sauce
Cilantro Pepita Green Sauce combines fresh cilantro, pumpkin seeds, garlic, paprika, cayenne, and olive oil. This vibrant Mexican sauce is ideal for tacos, rice bowls, pasta, vegetables, sandwiches, or vegan aioli.
Equipment
- Food processor
- Measuring cups
- Measuring spoons
- Silicone spatula
Ingredients
- 1 cup Fresh Cilantro Leaves lightly packed
- ½ cup Pepitas toasted
- 1 tablespoon Garlic minced
- ½ teaspoon Sweet Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ cup Extra-Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
- Place the fresh cilantro in a food processor.
- Add the toasted pepitas, minced garlic, paprika, and cayenne pepper.
- Pulse until the cilantro and pepitas are finely chopped.
- Keep the food processor running while slowly adding the olive oil.
- Blend until the sauce is smooth but retains a slight texture.
- Stop and scrape down the sides of the food processor when necessary.
- Add the kosher salt and black pepper.
- Blend briefly until evenly combined.
- Taste and adjust the seasoning when necessary.
- Transfer the sauce to a serving bowl or airtight jar.
- Serve immediately or refrigerate until needed.
Notes & Wine Advice
Serving Suggestions
Spoon the sauce over tacos, burritos, grilled vegetables, rice bowls, beans, pasta, or roasted potatoes. Use it as a sandwich spread or thin it with lime juice for a salad dressing. Mixing it with vegan mayonnaise creates a creamy cilantro aioli.Recipe Notes
Use cilantro leaves and tender upper stems because both contain plenty of flavour. Add the olive oil gradually to control the consistency. Toasted pepitas provide a deeper nutty flavour, but they should be completely cool before blending.Variations
Add fresh lime juice, jalapeño, avocado, cumin, or green onion. Reduce the cayenne for a milder sauce or add a serrano chile for more heat. Water or lime juice can be blended into the sauce when a thinner consistency is preferred.Storage
Transfer the sauce to an airtight jar and cover its surface with a thin layer of olive oil. Refrigerate for up to five days. The sauce can also be frozen in small portions for up to three months. Stir thoroughly after thawing.Wine Advice
A crisp Sauvignon Blanc complements the fresh cilantro and provides enough acidity to balance the olive oil and pepitas. A dry Riesling works well when additional chile is included.Nutrition values
Serving: 3 tablespoons | Calories: 220 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 3 g | Sodium: 300 mg | Sugar: 1 g