Pepita Cilantro And Gouda Pesto Recipes
PEPITA & CILANTRO PESTO
Cilantro and pepitas make an interesting alternative to basil and pine nuts in a simple pesto. Stir this cilantro pesto into a grain bowl or serve with chicken or fish.
Provided by Adam Dolge
Categories Healthy Lime Recipes
Time 5m
Number Of Ingredients 8
Steps:
- Combine cilantro, parsley, Manchego, pepitas, lime juice, garlic and salt in a food processor. Pulse until very finely chopped. With the motor running, slowly add oil in a steady stream; process until smooth, about 20 seconds. Scrape down the sides, if necessary, and process once more until smooth.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 1.5 g, Cholesterol 3.8 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 92.3 mg, Sugar 0.2 g
CILANTRO-PEPITA PESTO
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
PEPITA, CILANTRO AND GOUDA PESTO
Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.
PISTACHIO, WATERCRESS AND GOUDA PESTO
Aged Gouda is blended with pistachios, watercress and garlic for a unique take on pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes, tarragon and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.
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- Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
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