Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Dani's Pumpkin Seed Pesto 1/2 cup of roasted pumpkin seeds 2 cups of cilantro leaves 1 garlic clove, chopped 1 jalapeno pepper, chopped 2 tablespoons of extra virgin olive oil 1/4 cup of water salt and pepper to taste 1) In a food processor combine your roasted pumpkin seeds, cilantro, garlic, jalapeno and pulse until finely chopped. 2) Add salt and pepper to taste. 3) With the processor running slowly add your water and olive oil. Run your processor until you get a nice smooth pesto. Author: Dani Spies Formatted by Chupa Babi: 02.26.08 Dani's Notes: The Origins of Pesto: Pesto (from Italian " to crush " ) is an Italian sauce that originates in the Liguria region of Northern Italy, specifically in the city of Genoa (pesto alla genovese), although at least one other well-known variant exists: pesto alla siciliana, a sauce from Sicily that replaces the basil of Genovese pesto with tomato. Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand. It is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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