Guajillo Pesto - Vegan

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* Exported from MasterCook *

 

Guajillo Pesto - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 dried guajillo chiles -- or 6

4 cloves garlic

1/3 cup raw pumpkin seeds

1 T marjoram -- chopped, or basil

1 Squeeze lime juice

Drizzle of olive oil

1 Pinch salt and pepper -- to taste

Water -- or tomato juice

 

De-seed and stem dried guajillo chiles. Dry roast in a hot oven for 3-

5 minutes, turning once. Soak in boiled water for 20 minutes.

 

Roast garlic.

 

Toast raw pumpkin seeds.

 

Add all to a blender with marjoram or basil, lime juice, olive oil and

salt and pepper to taste. Blend, but leave the texture a bit clumpy.

Add a little water or tomato juice if necessary to thin.

 

Serve with pasta or on sandwiches or on grilled veggies.

 

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Source:

" Mr Falafel for Veganfood "

S(Formatted by Chupa Babi in MC):

" 01.22.06 "

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Per Serving (excluding unknown items): 184 Calories; 5g Fat (18.6%

calories from fat); 6g Protein; 39g Carbohydrate; 5g Dietary Fiber;

0mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 1 Vegetable; 1 1/2 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 1215 3382 0 0 0 0

 

 

 

 

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