Coriander Pesto |
Course : Salsas
Serves: 1 |
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Ingredients:
1/4 cup pumpkin seeds -- toasted |
1 tablespoon coriander seeds -- toasted |
1/4 cup virgin olive oil |
1/4 cup grated parmesan cheese |
1/2 bunch cilantro |
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Preparation / Directions:
Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate.
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Nutritional Information:
586 Calories (kcal); 61g Total Fat; (91% calories from fat); 9g Protein; 4g Carbohydrate; 16mg Cholesterol; 376mg Sodium |
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