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Pumpkin Seed Pesto

world.food's picture
<p><a href="http://www.flickr.com/photos/andreashagerman/8696538884/">Image Credit</a></p>
Ingredients
  Parsley leaves 2 Cup (32 tbs), packed
  Dried cilantro 1 Tablespoon
  Pumpkin seeds 3⁄4 Cup (12 tbs), roasted on cookie sheet 350 degrees for 5 minutes
  Grated pecorino romano cheese 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄2 Cup (8 tbs)
  Jalapeno pepper To Taste, seeded
  Garlic 3 Clove (15 gm)
  Olive oil 3⁄4 Cup (12 tbs)
  Black pepper To Taste
  Salt To Taste
Directions

MAKING
1. In a food processor, blend all ingredients except olive oil, salt and pepper and pecorino.
2. Stop the machine once or twice to scrape down the remaining, now gradually add oil when it's in the blending process, do it till it's smooth
3. For seasoning add salt and pepper
4. Also pumpkin seed pesto can prepared much in advance, store it by pressing plastic wrap onto the surface of the pesto and then refrigerate it

SERVING
5. Bring to room temperature before serving, and serve over beans or rice, can also be served on chicken and fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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