DifficultyIntermediate

So I am a pesto making freak....I don't know what took me so long to create a cilantro pesto. I knew I wanted it to incorporate pepitas(pumpkin seeds),something found in traditional Mexican food, which is my husband's heritage. I also knew I wanted the bright flavours of cilantro to shine in this so I opted to pair it with lime and eliminate peppers, a night shade vegetable which some in my family are sensitive to. The first time I made it I got a huge thumbs up from my husband and my family who were visiting for the day who devoured it. I decided I wanted to pair it with burrito bowls. We ended up eating burrito bowls for 3 nights. I decided that burrito bowls and this cilantro pesto were going to be on my menu every other week. The cilantro pesto can be used as a dip with tortilla chips, on tortas (Mexican style sandwiches), atop Mexican tortilla soup or as a sauce for soba(Buckwheat) noodles. So easy and fresh and well, just plain wonderful. I prefer to make my own beans as it isn't difficult and they taste so much better than canned. However, you can absolutely use canned in these. I have not included the prep time for scratch made beans in this however. I will work on adding a from scratch black bean recipe to my blog. Until then, feel free to email me therocksanddirtbakery@gmail.com and I can send you a recipe. You can use any protein in this, vegetarian or otherwise. I made mine with Instapot shredded Barbacoa, which can be made with beef or pork.

Yields8 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 1 cup Red pepper, diced
 8 Green Onions, thinly sliced
 ½ Mixed Green or Lettuce thinly sliced
 2 cups Fresh(Pico de Gallo Style) Salsa
 2 cups White Cheddar or Vegan Cheddar Substitute, shredded
 6 cups Cooked Black Beans or Pinto Beans
 ½ cup Pumpkin Seeds(Pepitas), sprouted and salted if possible
 1 Bunch Thinly sliced Radishes
Lime Garlic Cilantro Rice
 3 cups White or Brown Basmati Rice
 3 Cloves Garlic, peeled and chopped in quarters
 2 Limes, Zested and then juiced
 Sea Salt and Black Pepper
 1 Bunch Cilantro, stems and leaves, chopped
Pressure Cooked Barbacoa
 3 lbs Grass Fed Boneless Beef Shoulder or Bottom Round or Pork Shoulder
 3 tbsp Chipotle in adobo sauce
 1 Lime, juiced
 5 Cloves Garlic
 1 Medium Onion, halved
 1 tbsp Dried Oregano
 1 tsp Ground Cloves
 1 ½ tbsp Ground Cumin
 2 tsp Sea Salt
 1 cup Water
Cilantro Lime Pesto
 1 Large Bunch Cilantro, leaves and upper stems
 6 tbsp Pumpkin Seeds(sprouted if possible)
 ¼ cup Avocado Oil
 3 tbsp Lime juice(fresh squeezed)
 4 Garlic Cloves
 ½ to 1 tsp Sea Salt

1

Chop all of the toppings and set aside. Cut the meat(if not making vegetarian) into large chunks and place in your pressure cooker. Place the rest of the ingredients for the barbacoa in a food processor or blender and pulse/blend until you have a rough paste. Pour this over the meat.

2

Seal your pressure cooker. If you are using an Instapot press the "Meat/Stew" button and manually adjust the time to 60 minutes. Once the cook time has elapsed, allow the steam to release naturally.

3

Remove most of the juice and meat and set aside. Once it has cooled a bit, remove the meat chunks and shred. Pour some of the marinade back over the shredded meat.

Garlic Lime Rice
4

Rinse your rice in a sieve. Place the rinsed rice in a medium pot and cover with twice the amount of water(so for 3 cups rice 6 cups water). Add the garlic. Bring to a boil and then turn down to low and cook another 15-20 minutes. Fluff the cooked rice and mix in salt and pepper, lime zest and juice and chopped cilantro.

Cilantro Lime Pesto
5

Add all of the ingredients to a food processor or blender and pulse/blend until you have a fairy smooth mixture. Don't blend it until it's a green paste you still want some texture to it. Place in a sealed glass jar until ready to use. It will keep in the refrigerator for up to 5 days.

Burrito Bowls
6

Assemble your burrito bowls, with rice and beans and meat as your base and then adding all your toppings.

Ingredients

 1 cup Red pepper, diced
 8 Green Onions, thinly sliced
 ½ Mixed Green or Lettuce thinly sliced
 2 cups Fresh(Pico de Gallo Style) Salsa
 2 cups White Cheddar or Vegan Cheddar Substitute, shredded
 6 cups Cooked Black Beans or Pinto Beans
 ½ cup Pumpkin Seeds(Pepitas), sprouted and salted if possible
 1 Bunch Thinly sliced Radishes
Lime Garlic Cilantro Rice
 3 cups White or Brown Basmati Rice
 3 Cloves Garlic, peeled and chopped in quarters
 2 Limes, Zested and then juiced
 Sea Salt and Black Pepper
 1 Bunch Cilantro, stems and leaves, chopped
Pressure Cooked Barbacoa
 3 lbs Grass Fed Boneless Beef Shoulder or Bottom Round or Pork Shoulder
 3 tbsp Chipotle in adobo sauce
 1 Lime, juiced
 5 Cloves Garlic
 1 Medium Onion, halved
 1 tbsp Dried Oregano
 1 tsp Ground Cloves
 1 ½ tbsp Ground Cumin
 2 tsp Sea Salt
 1 cup Water
Cilantro Lime Pesto
 1 Large Bunch Cilantro, leaves and upper stems
 6 tbsp Pumpkin Seeds(sprouted if possible)
 ¼ cup Avocado Oil
 3 tbsp Lime juice(fresh squeezed)
 4 Garlic Cloves
 ½ to 1 tsp Sea Salt

Directions

1

Chop all of the toppings and set aside. Cut the meat(if not making vegetarian) into large chunks and place in your pressure cooker. Place the rest of the ingredients for the barbacoa in a food processor or blender and pulse/blend until you have a rough paste. Pour this over the meat.

2

Seal your pressure cooker. If you are using an Instapot press the "Meat/Stew" button and manually adjust the time to 60 minutes. Once the cook time has elapsed, allow the steam to release naturally.

3

Remove most of the juice and meat and set aside. Once it has cooled a bit, remove the meat chunks and shred. Pour some of the marinade back over the shredded meat.

Garlic Lime Rice
4

Rinse your rice in a sieve. Place the rinsed rice in a medium pot and cover with twice the amount of water(so for 3 cups rice 6 cups water). Add the garlic. Bring to a boil and then turn down to low and cook another 15-20 minutes. Fluff the cooked rice and mix in salt and pepper, lime zest and juice and chopped cilantro.

Cilantro Lime Pesto
5

Add all of the ingredients to a food processor or blender and pulse/blend until you have a fairy smooth mixture. Don't blend it until it's a green paste you still want some texture to it. Place in a sealed glass jar until ready to use. It will keep in the refrigerator for up to 5 days.

Burrito Bowls
6

Assemble your burrito bowls, with rice and beans and meat as your base and then adding all your toppings.

Burrito Bowls with Cilantro Pesto