Home made dressing
Roast your pepitas. They puff up and pop when you heat them. When you start, they will be flat and firm. Add them to a dry pan over medium heat: Shake them and watch carefully- like all nuts/seeds, they’re likely to burn if you’re not careful. It only takes a couple of minutes. Place all of the above ingredients except cilantro, mayonnaise and water in a food processor. Pulse until it’s well combined and uniform. Then, add the cilantro, all of it- but only handfulls at a time. Keep adding and pulsing. In a large separate bowl, combine and whisk together, mayonnaise and water until smooth. Add the contents of the cilantro-ladden food processor. Combine. Bottle in canning jars and refrigerate. It tastes best after its sat in the cold for a day or two, and will keep a week in the fridge.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 441 | ||
Calories from Fat: 421 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 12mg | 4 % | |
Sodium 451.4mg | 16 % | |
Potassium 111.8mg | 3 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.4g | ||
Protein 2g | 3 % | |
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: 441
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