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Cilantro-Pepita Dressing
Last Updated on May 24, 2024 by Heather Reseck
This quick vibrant green cilantro-pepita dressing is bursting with flavor and made with only a few ingredients. Plus, it’s naturally oil-free.
If you have cilantro in your refrigerator or garden that needs to be used, this recipe is for you. The cilantro stems have as much flavor as the leaves, so use them too.
How to Make Cilantro-Pepita Dressing
Process these simple ingredients in a blender until smooth:
- ½ bunch fresh cilantro, including stems
- ½ cup shelled pepitas (pumpkin seeds)
- ¼ cup lime juice
- ¼ cup water
- ¼ – ½ Anaheim or jalapeño chile pepper, stemmed and seeded, to taste
- Scant ½ teaspoon salt
Taste and adjust the seasoning. Does it need more chile pepper? More lime? More cilantro? Or is it just right?
How to Serve Cilantro-Pepita Dressing
Serve on:
- green salads
- cabbage slaw
- tacos
- fajitas
- burrito bowls made with Instant Pot Vegan Chili
- black bean burgers
- and with other Mexican-inspired meals
- or use as a dip with vegetables
Variations
- Cilantro-Pepita Dressing with Garlic: Add 1 small peeled garlic clove.
- Cilantro-Pepita Dressing with Green Onions: Add 2 green onions.
- Cilantro-Cashew Dressing: Substitute ½ cup raw cashews for the pepitas. Soak the cashews in boiling water and rinse before blending.
- Cilantro-Pepita Dressing with Lemon: Substitute lemon juice for the lime juice.
- Cilantro-Pepita Dressing with Roasted Chiles: Roast the chile pepper before adding. Or use canned green chiles, to taste.
- Spinach-Pepita Dressing: Substitute one large handful of fresh spinach or baby greens for the cilantro.
- Cilantro-Pepita Dip: Reduce the water to make it thicker.
Cilantro-Pepita Dressing
This quick vibrant green dressing is bursting with flavor and made with only a few ingredients. Plus, it’s naturally oil-free.
Servings: 8
Calories: 45kcal
Ingredients
- ½ bunch fresh cilantro including stems
- ½ cup shelled pepitas pumpkin seeds
- ¼ cup lime juice
- ¼ cup water
- ¼ – ½ Anaheim or jalapeño chile pepper stemmed and seeded, to taste
- Scant ½ teaspoon salt
Instructions
- Process cilantro, pumpkin seeds, lime juice, water, chile pepper, and salt in a blender until smooth.
- Taste and adjust the seasoning.
- Refrigerate in a covered container for up to 1 week. Makes about 1 cup.
- Serve on green salads, cabbage slaw, tacos, fajitas, burrito bowls, and with other Mexican-inspired meals.
Notes
Variations:
- Cilantro-Pepita Dressing with Garlic: Add 1 small peeled garlic clove.
- Cilantro-Pepita Dressing with Green Onions: Add 2 green onions.
- Cilantro-Cashew Dressing: Substitute ½ cup raw cashews for the pepitas. Soak the cashews in boiling water and rinse before blending.
- Cilantro-Pepita Dressing with Lemon: Substitute lemon juice for the lime juice.
- Cilantro-Pepita Dressing with Roasted Chiles: Roast the chile pepper before adding. Or use canned green chiles, to taste.
- Spinach-Pepita Dressing: Substitute one large handful of fresh spinach or baby greens for the cilantro.
- Cilantro-Pepita Dip: Reduce the water to make it thicker.Â
- You can use sprouted, raw, or toasted pepitas. If the toasted ones have salt added, reduce the salt.
- This is a good way to use cilantro before it goes bad. The stems have as much flavor as the leaves so use them too.
Nutrition
Serving: 2tablespoons | Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg
