Try this Pumpkin Seed Pesto recipe, or contribute your own.
Suggest a better description1. Lightly toast the pumpkin seeds in a small skillet over medium heat, shaking every now and then. Toast until they become fragrant or begin popping--just a few minutes.
2. In the meantime, put the garlic, salt, and peppercorns into a mortar and pound to a paste. (I have been using 4 smallish cloves of juicy young garlic with mouthwateringly pungent results.)
3. Put the toasted pumpkin seeds in the bowl of a food processor and pulse until they are about the size of large breadcrumbs. Add the basil and the garlic-salt puree; pulse until the mixture looks evenly combined, but stop well short of a puree. Drizzle 1/4 cup olive oil evenly over the contents of the food processor and pulse to combine again.
4. Scrape the pesto into a medium bowl and stir in the Parmesan. Taste for salt and pepper and add more oil, if necessary, to achieve your desired taste and texture.
Transcribed from Serious Eats: http://www.seriouseats.com/recipes/2010/07/eat-for-eight-bucks-pumpkin-seed-pesto-pasta-vegetarian-recipe.html
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 107 | ||
Calories from Fat: 56 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 55.6mg | 2 % | |
Potassium 285.2mg | 8 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 7.1g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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