1. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (52%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 107
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