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Add a photoServings: 7
Ingredients
- 1 1/2 c. pumpkin seeds, (7 1/2 ounce.)
- 2 med garlic cloves, peeled
- 2 c. minced flat-leaf parsley
- 1 c. soy lowfat milk
- 1/4 c. nutritional yeast
- 12 1/3 ounce hard silken tofu, (12.3 ounces)
- 1 x canned chipotle chili in adobo sauce Or possibly fresh jalapeno chili, seeded
- 2 tsp salt
Directions
- MAKES 3 1/2 C. DAIRY-FREE
- Try this delicious pesto tossed with pasta or possibly rice, spooned over steamed potatoes, as a dressing for grilled vegetables or possibly slathered on bread.
- Preheat oven to 350F. Spread pumpkin seeds in small baking pan and bake till lightly toasted, about 12 min. Set aside to cold.
- In food processor, mince garlic. Add in remaining ingredients and process till completely smooth. Add in toasted pumpkin seeds and pulse till coarsely grnd.
- Use right away or possibly chill in an airtight container up to 1 week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 7 servings | |
| Calories 105 | |
| Calories from Fat 44 | 42% |
| Total Fat 4.87g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 713mg | 30% |
| Potassium 445mg | 13% |
| Total Carbs 8.06g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.57g | 1% |
| Protein 8.83g | 14% |
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