Pumpkin seed-cilantro pesto sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Pumpkin seed kernels |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 3 | Cloves garlic; sliced | |
| 1 | cup | Chopped cilantro; (fresh) |
| ½ | cup | Chopped parsley; (fresh) |
| 3 | tablespoons | Lime juice; (to 4 tbsp) |
| 1 | cup | Vegetable stock |
| 2 | cups | Nonfat sour cream |
| Salt & pepper | ||
Directions
In a skillet over medium heat, toast pumpkin seeds in oil until they are fragrant. Stir in onion and saute 3 to 4 minutes until onions soften and seeds plump. Add garlic and saute 1 to 2 minutes more. Transfer mixture to a food processor and let cook about 15 minutes. To mixture in the processor, add cilantro and parsley. Process to a slightly chunky paste.
With motor running, add lime juice, then stock, in a slow steady stream.
Add sour cream and pulse a few times until smooth. Season to taste with salt & pepper.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.