This pumpkin seed sauce is a crucial part to our rich Pipian Cream Chicken Enchiladas.
Puree cooled pumpkin seeds in food processor. Add all remaining ingredients in food processor and puree to pesto consistency.
To toast pumpkin seeds, preheat oven to 350˚ F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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