Go Back

Tex Mex Pesto

Cilantro, sunflower seeds, and cumin come together with other great flavors, to make a lively pasta topper, or condiment.
Author: Ginger



  • 1 cup cilantro leaves
  • 1/4 cup green onions chopped
  • 1/2 cup sunflower seeds
  • 1 clove garlic chopped
  • juice of one lime
  • 1/3 cup olive oil
  • 1/2 tsp. green jalapeno sauce or more, to taste
  • 1 tsp. salt
  • 1/2 tsp. chili powder
  • 1/8 - 1/4 tsp. cumin
  • 16. oz spaghetti I used gluten free, corn, cooked and drained



  • Select the leaves (discarding the stems) of the cilantro, clean and dry. Set aside a few leaves for garnish. Roughly chop green onion and garlic.
  • In a small food processor, or blender, combine cilantro, green onion, sunflower seeds, garlic, lime juice, olive oil, jalapeno sauce, salt, chili powder and cumin. Blend until pureed. Set aside.
  • Boil pasta according to package directions. Drain pasta.
  • Pour drained pasta back into pot. Pour pesto on top of pasta and mix gently to blend.
  • Pour into a large serving bowl or platter.
  • Serve.


You can use fresh jalapeno in this. I don't make mine very spicy, which is why a dash of sauce is all I use.
For a non-vegan version, top with parmesan or any other cheese you desire.