CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO
Use as dip or as a sauce on meats, pasta, salad dressing, etc.
Provided by fatguy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 7m
Yield 2
Number Of Ingredients 6
Steps:
- Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
- Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 6.7 g, Cholesterol 5.6 mg, Fat 13.3 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 3.2 g, Sodium 167.6 mg, Sugar 1.4 g
CHIPOTLE CILANTRO PESTO
Make and share this Chipotle Cilantro Pesto recipe from Food.com.
Provided by mariposa13
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
- With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
- Scrape into a container, cover, and refrigerate until ready to use.
- The pesto keeps for 3 to 4 days in the refrigerator.
- Makes 2 cups.
- IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
- NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.
PAN-SEARED SALMON WITH PUMPKIN SEED-CILANTRO PESTO
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Sauté Quick & Easy Low Sodium Dinner Seafood Salmon Fall Healthy Cilantro Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
- Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
- Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.
PUMPKIN SEED PESTO
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
- Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO
Use as dip or as a sauce on meats, pasta, salad dressing, etc.
Provided by fatguy
Categories Pasta Sauces
Time 7m
Yield 2
Number Of Ingredients 6
Steps:
- Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
- Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 6.7 g, Cholesterol 5.6 mg, Fat 13.3 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 3.2 g, Sodium 167.6 mg, Sugar 1.4 g
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