Parsley and pumpkin seed pesto Recipe

Parsley and pumpkin seed pesto
This pesto sauce makes a tasty change from the traditional basil and pine nut version, and it’s much cheaper to make — have you seen the price of pine nuts lately!
We make it with fresh flat-leaf parsley and toasted pumpkin seeds, plus Parmesan, garlic, extra virgin olive oil, and a touch of lemon juice. The parsley and lemon create a really fresh-tasting pesto which is complemented by the delicious nutty flavor of the toasted pumpkin seeds.
You can toss this pesto with pasta, of course, but it’s also really yummy spread on bruschetta and in Italian-style sandwiches, stirred into soups (such as Minestrone), and it can even be used as a pizza sauce. We’ve also mixed this pesto with leftover rice and used it to stuff vegetables like tomatoes and peppers before baking.
In addition to being tasty, thrifty and versatile, this pesto is also really good for you. Parsley contains immune-boosting antioxidants, as well as disease-fighting vitamins and minerals; pumpkins seeds are packed with protein and heart-healthy omega-3 fatty acids; olive oil is a good source of monounsaturated fats; and garlic protects against cancers and heart disease. As an added bonus, you can enjoy this pesto without fear of garlic breath because the parsley will help counteract the pungent flavor of raw garlic and freshen your breath at the same time.
.. Parsley and pumpkin seed pesto
A deliciously different (and frugal) pesto made with toasted pumpkin seeds and fresh flat-leaf parsley. Great tossed with pasta, stirred into soups, or used as a dip or spread.
1 cup tightly packed fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese
1/3 cup pumpkin seeds—lightly toasted
1 garlic clove—roughly chopped
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

PLACE all ingredients, except the olive oil, in a food processor or blender. WHILE you process, slowly pour in the olive oil until the mixture turns into a smooth paste (you may have to scrape the sides occasionally).
Variation: Add 1 chopped small red chili or ½ teaspoon of dried red chili flakes for a bit of heat.

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