| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 16g | 4g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 6g | 0.7g |
There’s something delightful about finding a recipe that whisks you away to a far-off locale, and that’s just what the Mexican Epazote Pesto does. There’s a certain thrill that comes with infusing traditional recipes with a uniquely personal touch—a culinary love language of sorts.
The recipe, in all its authenticity, evokes a sense of Mexican culture that vividly reminds me of the times when I would journey through Colorado’s river valleys on fishing excursions, encountering diverse cultural cuisines.
The Power of Epazote
Not many people know this—but epazote is a leafy herb used extensively in Mexican cuisine. Not only does it grace your palate with its pungent and unique flavor, but this wonderful herb is also known for its medicinal properties. Traditionally used to ease digestive discomfort, incorporating epazote into your diet could certainly be beneficial for your health.
Complimentary Flavors
Lending itself beautifully to the earthy epazote and bright cilantro, the heat from the jalapeno and punch of lime create a symphony of flavor. The pesto strikes a perfect balance between creaminess and refreshment, courtesy of the hearty cotija cheese and peppery extra virgin olive oil. Imagine the delight of pairing this pesto with oven-baked salmon, or swirling it through a piping hot dish of spaghetti.
This Mexican Epazote Pesto takes you on a delightful journey of tastes—somewhat mirroring the balance of flavors found in the mountain fair cuisine I hold so dear. The heartiness of the cheese, the earthiness of the pumpkin seeds, an undercurrent of heat from the peppers—a combination that strongly resonates with dishes crafted from my mountain origins. My dear partner, Gordon, who always appreciates a good burst of flavor, also finds this pesto to be an eye-opening culinary experience.
Just as you might enjoy a hearty game stew or a simply-grilled fish after a day out in the cold, the Epazote Pesto brings a sense of comfort, and moreover, an essence of excitement and travel. This delightful recipe, a dance of flavors, textures, and health benefits, is an offer to step outside your culinary comfort zone and explore unchartered territories. Hearty mountain fare, meet exotic Mexican twist!
In health terms, epazote has been used traditionally for its carminative, anti-asthmatic, and anti-hypertensive properties. Lime, a source rich in Vitamin C, helps boost your immunity, while pumpkin seeds, or pepitas, are loaded with antioxidative properties and fiber. The garlic included in the recipe is good for your heart health. So, you do not only satiate your taste buds, but you also pack a nourishing punch to your diet.
All in all, the Mexican Epazote Pesto is a recipe I love, not only for its vibrant and unique flavors but also for its health benefits. So plunge in, take a culinary tour to Mexico by whipping up this pesto, and indulge—in good taste and health.
What You’ll Need
- 1 cup of Fresh Epazote leaves
- 1/2 cup of Fresh Cilantro leaves
- 1/4 cup of Pepitas (pumpkin seeds)
- 2 pieces of Garlic
- 1 Jalapeno pepper
- 1 Lime, juiced
- 3/4 cup of Extra Virgin Olive Oil
- 1/2 cup of Cotija Cheese, grated
- Salt and Pepper to taste
Method
Step One
Start by preheating your oven to 350 degrees Fahrenheit. Spread the pepitas on a baking sheet and roast them in the preheated oven for about 10 minutes or until they’re golden and fragrant. Once they’re done, remove them from the oven and let them cool.
Step Two
While the pepitas are cooling, prepare your other ingredients. Remove stems from the epazote and cilantro leaves. Peel the garlic and slice the jalapeno pepper in half, removing the seeds if you don’t want your pesto too spicy. Grate the cotija cheese and juice the lime.
Step Three
In a food processor or blender, combine the fresh epazote leaves, cilantro leaves, cooled pepitas, garlic, jalapeno pepper, and lime juice. Pulse the mixture until it’s all finely chopped.
Step Four
With the processor or blender running on a low speed, slowly drizzle in the extra virgin olive oil. Continue processing until the mixture is smooth.
Step Five
Transfer the pesto to a bowl and stir in the grated cotija cheese. Season with salt and pepper to your liking.
Step Six
Enjoy your homemade Mexican Epazote Pesto! It can be served as a sauce or spread with your favorite Mexican dishes, or even as a dip for chips or vegetables. For best results, store the pesto in an airtight container in the fridge for up to one week.
