Cilantro Pesto Sauce

Use this recipe as a dipping sauce for our spicy Shrimp Beignets.

  • Yield: Makes 3 cups

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 2 cups firmly packed fresh cilantro leaves
  • 2 garlic cloves, peeled
  • 4 tablespoons pumpkin seeds (pepitas)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 3/4 cup olive oil
  • 4 avocados, peeled, pitted, and coarsely chopped


  1. Finely chop cilantro, garlic, pumpkin seeds, lime juice, paprika, salt, and pepper in a food processor. With the processor running, slowly pour in oil; process until thick and smooth.

  2. Transfer to a medium bowl; stir in avocados. Mash with a fork until just combined. Serve immediately.


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