Rachel Ray's Pumpkin Seed Goat Cheese Pesto

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Found another one for the pesto collection!

Chupa

 

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Rachel Ray's Pumpkin Seed Goat Cheese Pesto

1/2 cup extra virgin olive oil

2 cups hulled pumpkin seeds

2 shallots, finely chopped

4 garlic cloves, finely chopped

Kosher salt and freshly ground pepper

1/2 cup chopped flat leaf parsley

1 tablespoon chopped fresh sage

5 ounces soft goat cheese

1/2 cup water

5 tablespoons lemon juice

 

 

 

 

 

In a large skillet, heat 2 tablespoons of the olive oil over medium

heat. Add the pumpkin seeds and cook, stirring, until they begin to

turn brown (some will pop), about 5 minutes. Add the shallots and

garlic and cook until softened, about 2 minutes. Season with salt and

pepper and transfer to a plate to cool for 10 minutes.

Add the pumpkin seed mixture to a food processor along with the

parsley, sage, goat cheese and water. Turn the processor on and

drizzle in the remaining 6 tablespoons of olive oil, until the mixture

reaches an oatmeal like consistency. Transfer to a bowl and add the

lemon juice and salt and pepper to taste.

 

Yield: 16 servings (Serving size: 16 servings)

 

This recipe can be made a day or two ahead and stored in the

refrigerator. Serve warm or at room temperature.

 

Calories: 196 kcal|Carbohydrates: 5 g|Dietary Fiber: 0 g|Fat: 17

g|Protein: 6 g|Sugars: 0 g

 

Source: Every Day with Rachael Ray, November-December 2005

Formatted by Chupa Babi in MC: 12.20.06

 

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