Chipotle-Pumpkin Seed Pesto Nice Latin Flare

[Guest guest]

I made this and it was gone in a flash. Ate with

tortilla chips and filled Belgian endive with it.

Wnjoy,

Donna

 

 

Chipotle-Pumpkin Seed Pesto

 

This delicious pesto tossed with pasta or rice,

spooned over steamed

potatoes, as a dressing for grilled vegetables or

slathered on bread.

 

1 1/2 cups pumpkin seeds (pepitas)

2 medium garlic cloves, peeled

2 cups chopped flat-leaf parsley

1 cup soy milk

1/4 cup nutritional yeast

12 1/3 oz. firm silken tofu

1 canned chipotle chili in adobo sauce or fresh

jalapeno chili, seeded

2 tsps. salt

 

Preheat oven to 350 degrees. Spread pumpkin seeds in

small baking pan

and

bake until lightly toasted, about 12 minutes. Set

aside to cool.

In food processor, mince garlic. Add remaining

ingredients and process

until

completely smooth. Add toasted pumpkin seeds and pulse

until coarsely

ground.

Use right away or refrigerate in an airtight container

up to 1 week.

Makes 3 1/2 cups.

 

 

Hey you ! out there on your own

sitting naked by the phone would you touch me

Hey you ! with your ear against the wall

Waiting for someone to call out would you touch me

Hey you ! would you help me to carry the stone

Open your heart, I'm coming home .

SOURCE: Hey You - Pink Floyd

 

 

 

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