Guest guest Posted December 24, 2002 Report Share Posted December 24, 2002 * Exported from MasterCook * LF Pumpkin Seed Pesto Recipe By : " The Ultimate Low Fat Mexican Cookbook " by Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Low Fat Pesto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic 3 cups Italian parsley -- packed 1/3 cup toasted pumpkin seeds 3 tablespoons safflower oil pinch red pepper flakes -- (or to taste) salt to taste Using a blender or food processor fitted with the metal blade, process the garllic, parsely, pumpkin seeds, oil, and red pepper until finely chopped. Sason to taste with salt. 62 cals per T, 4 grams fat per T. Cuisine: " Mexican " Source: " Gulf Publishing Co., Houston TX " Copyright: " 1995 " Yield: " 3/4 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 42g Fat (81.6% calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 103mg Sodium. Exchanges: 3 Vegetable; 8 Fat. NOTES : Use this pesto to add to dips orstir into sour cream or Crema to serve with tostadas. Nutr. Assoc. : 0 0 0 0 0 0 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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