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Dinner recipe · from the recipe book

Charred Pepper Cilantro Pepita Pesto

A bright, chunky pesto of blistered red and jalapeño peppers, toasted pepitas, cilantro and lime with a salty hit of queso fresco, great spooned over roasted vegetables.

Charred Pepper Cilantro Pepita Pesto

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 1 whole14 gJalapeñohalved and seeded
  • 2 cloves6 gGarlicpeeled
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1½ cups chopped24 gFresh cilantroleaves and tender stems
  • ⅓ cup crumbled40 gQueso frescocrumbled
  • 2½ tbsp35 gOlive oil
  • 1 tbsp15 gLime juice
  • ½ tsp1 gGround cumin
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Toss the red bell pepper, jalapeño and garlic with one third of the olive oil and lay the peppers cut side down on the pan.
  3. Roast 20 to 25 minutes, until the pepper skins are blistered and charred in spots; add the pumpkin seeds to a corner of the pan for the last 4 minutes to toast.
  4. Move the peppers to a bowl, cover for 10 minutes to steam, then peel off the loose skins.
  5. Pulse the toasted pumpkin seeds and roasted garlic in a food processor until coarsely ground.
  6. Add the peeled peppers, jalapeño, cilantro, lime juice, cumin and salt and pulse until chunky.
  7. With the machine running, drizzle in the remaining two thirds of the olive oil until the pesto is spoonable but still textured.
  8. Pulse in the queso fresco just to combine, leaving small crumbles, and spoon over roasted or grilled vegetables.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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