Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 @@@@@ 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 Prep Time: 30 min. Source: Every Day with Rachael Ray, November-December 2005 Formatted by Chupa Babi: 03.28.08 Nutrition Info Per Serving Calories: 196 kcal|Carbohydrates: 5 g|Dietary Fiber: 0 g|Fat: 17 g|Protein: 6 g|Sugars: 0 g This recipe can be made a day or two ahead and stored in the refrigerator. Serve warm or at room temperature. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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