Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 * Exported from MasterCook * Toasted Pumpkin Cilantro Pesto - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves garlic -- (3 to 4) 1 bunch cilantro 1/4 cup pine nuts 1 cup Toasted Pumpkin Grapeseed Oil or Toasted Walnut Grapeseed Oil 1. Place garlic, cilantro, and pine nuts in blender or food processor. Start to Process 2. Slowly add Toasted Pumpkin Grapeseed Oil or Toasted Walnut. Serve over any shaped Pasta. Gourmet Country.com Source: " Gourmet Country.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 17g Fat (68.8% calories from fat); 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. NOTES : Flavored grapeseed oils can be found at GourmetCountry.com. Works fine with regular grapeseed oil. I add 1/8 teaspoon red pepper flakes. Serve over a shaped pasta, such as rotelli, for the pesto to cling. To cut the fat calories: use 3 Tablespoorns roated minced garlic, 2 bunches cilantro, 1/4 c pine nuts, 1/2 c. grapeseed OR olive oil, 1/4 t red pepper flake. Nutr. Assoc. : 0 0 0 0 0 New Photos - easier uploading and sharing Quote Link to comment Share on other sites More sharing options...
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