Mexican Pesto

[Guest guest]

This is wonderful spread on a whole grain tortilla, and filled with

black beans. Its not low fat, but everything is healthy. If you want

to cut down on the fat: reduce oil to 1/4 cup, pepitas to 1/4 cup, and

put 3 T lime juice in 1/4 cup water. Its a little thinner, a little

more sharp, but it works fine. Add more cilantro/parsley if you think

its too thin.

Chupa

 

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Mexican Pesto

1 1/2 cups fresh cilantro leaves

1 cup flat leaf parsley leaves

1 head garlic, roasted or as to taste (prepared is fine, but not as

good)

1/2 cup extra virgin olive oil

2 T fresh lime juice, or more to taste

1/2 cup pepitas, (pumpkin seeds) may be toasted, to taste

2 T jalapeno pepper, minced, or to taste

pinch of salt

1/2 t. red pepper flakes, or to taste

 

Toss everything but the oil into food processor, proces to a smooth

consistency. Slowly add the olive oil in a drizzle while it processes.

Process to desired texture.

 

Source: Adapted from a reicpe in " The Usual Suspect for Veganfoods "

Formatted by Chupa Babi in MC: 01.22.06

 

COOKS NOTES: One way to use is to liberally smear some tempeh pieces

with it and let it sit overnight. Wipe off the excess and slowly brown

the tempeh in a little olive oil. Serve it with whole wheat angel hair

pasta tossed with some of the excess pesto, and the usual assortment

of steamed veggies. I think that would be nice with tofu, too. You can

vary the ingredients of this to make it taste however you want (e.g.

leave out the parmesan or substitute vegan parmesan; use cilantro

rather than basil; use pecans or any other nut - I like it with

pistachios - rather than pine nuts; etc.). Sorry I can't give you

precise measures. I never measure anything.

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