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.
- 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