PUMPKIN SEED PESTO (SALLYE)

Pumpkin Seed Pesto (sallye)

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sallye bates

By
@grandedame

This recipe is compliments of my cookbook called True Food, and is promised to be healthy for you. It's also very good.

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Method:
Food Processor

Ingredients

  • 1/2 c
    pumpkin seeds, hulled and roasted
  • 2 Tbsp
    grated parmesan cheese
  • 1 medium
    garlic clove
  • 1-1/2 c
    cilantro (leaves only)***
  • 2 tsp
    lemon juice
  • 1/2 c
    olive oil

How to Make PUMPKIN SEED PESTO (SALLYE)

Step-by-Step

  1. *** You can substitute parsley, basil or other herbs of choice for cilantro
  2. Place pumpkin seeds, cheese and garlic in food processor with metal blade.

    Process until mixture is finely ground
  3. Stop processor and add herbs and lemon juice to mixture in processor.

    Put lid back on processor.
  4. Pulse processor, while slowly adding olive oil through the small hole in lid.

    Continue pulsing until mixture is finely chopped and olive oil is just blended in. Do not overprocess.
  5. Taste and season with a pinch of salt if needed.
  6. May be stored in fridge for a week or ten days.

Printable Recipe Card

About PUMPKIN SEED PESTO (SALLYE)

Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy



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