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Source: Whole Foods
Makes about 2 1/2 cups
This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.
Ingredients
2 cups unsalted hulled (green) pumpkin seeds 6 tablespoons extra-virgin olive oil, divided Salt and pepper to taste 1/4 cup water 2 tablespoons fresh lemon juice, or to taste 3 garlic cloves 1 cup roughly chopped fresh cilantro
Method
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool. Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper.
Cover and chill until ready to use.
Iam
Raju Al Nima
From
healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
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