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Add a photoServings: 12
Ingredients
- 2 c. fresh spinach leaves only
- 2 c. minced fresh cilantro
- 1/4 c. minced fresh flat-leaf parsley
- 1/4 c. shelled pumpkin seeds
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. minced fresh oregano
- 3 x cloves garlic
- 1 x chipotle pepper in adobo sauce roughly minced
- 4 tsp extra virgin olive oil or possibly nonfat broth
- 1 Tbsp. fresh lime juice
Directions
- 1) In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
- 2) With the motor running, add in the oil and lime juice and process for 15 to 20 min till well blended. Scrape into a container, cover, and chill till ready to use. The pesto keeps for 3 to 4 days in the refrigerator.
- Makes 2 c..
- [sources]-Door Rancho La Puerta - Located 35 miles southeast of San Diego see
- )[email protected] 3/99 IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
- NOTES : Pesto which includes the adobo sauce canned with the chipotles.
- Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add in tarragon, rosemary, sun-dry tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups such as Potato-Corn Soup. Toss onto warm pasta, especially good on polenta-pasta-twists. Add in to salsa.
- The cilantro pesto could be made, i think, with less or possibly no oil - sub broth. The pesto is a condiment and with the oil does NOT meet the 30% cff for this list.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 12 servings | |
| Calories 48 | |
| Calories from Fat 37 | 77% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 18mg | 1% |
| Potassium 85mg | 2% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.15g | 0% |
| Protein 1.99g | 3% |
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