Pumpkin seed-cilantro pesto sauce

12 servings

Ingredients

Quantity Ingredient
⅓ cup Pumpkin seed kernels
1 tablespoon Olive oil
½ cup Chopped onion
3 Cloves garlic; sliced
1 cup Chopped cilantro; (fresh)
½ cup Chopped parsley; (fresh)
3 tablespoons Lime juice; (to 4 tbsp)
1 cup Vegetable stock
2 cups Nonfat sour cream
Salt & pepper

Directions

In a skillet over medium heat, toast pumpkin seeds in oil until they are fragrant. Stir in onion and saute 3 to 4 minutes until onions soften and seeds plump. Add garlic and saute 1 to 2 minutes more. Transfer mixture to a food processor and let cook about 15 minutes. To mixture in the processor, add cilantro and parsley. Process to a slightly chunky paste.

With motor running, add lime juice, then stock, in a slow steady stream.

Add sour cream and pulse a few times until smooth. Season to taste with salt & pepper.

By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.

Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.

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