* Exported from MasterCook *
Gourmet Pumpkin Seed Pesto
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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6 tablespoons extra-virgin olive oil
2 cups pumpkin seeds -- (green) unsalted hulled, also called pepitas
3 garlic cloves -- minced
1/2 cup water
1 cup coarsely chopped fresh cilantro
4 scallions -- chopped
3 tablespoons fresh lemon juice -- or to taste
Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
Serves 4 to 6
Cooks' note: You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.
Source:
"Gourmet, January 2001"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 267 Calories; 21g Fat (69.1% calories from fat); 5g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 1215 0 0 0 0 0
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