Cilantro pesto for roasted potatoes
Source: Bobby Flay
In a food processor, combine cilantro, garlic, pumpkin seeds, lime juice, salt & pepper. With the motor running, slowly add the olive oil until the sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving. Makes 1 cup.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 268 | ||
Calories from Fat: 221 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.5mg | 1 % | |
Potassium 379.2mg | 10 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.2g | ||
Protein 5.5g | 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: 268
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