Cilantro & Pumpkin Seed Pesto
http://www.eatingwell.com/recipes/cilantro_pumpkin_seed_pesto.html
From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.
About 2/3 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/3 cup hulled pumpkin seeds, (pepitas)
- 2 jalapeño peppers, quartered and seeded
- 1 cup fresh cilantro leaves
- 1/4 cup reduced-fat sour cream
- 1 teaspoon lime juice
- Salt, to taste
Preparation
- Lightly toast pumpkin seeds in a small heavy skillet over medium heat, for about 2 minutes. Place in a blender or food processor; add jalapeños, cilantro, sour cream and lime juice. Blend until smooth. Season with salt.
Nutrition
Per tablespoon : 31 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 17 mg Sodium; 54 mg Potassium
Exchanges: 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.