Pumpkin Seed Goat Cheese Pesto
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Every Day with Rachael Ray
"This recipe can be made a day or two ahead and stored in the refrigerator. Serve warm or at room temperature."
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Ingredients30 m servings 196 cals
Original recipe yields 16 servings
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pumpkin seeds and cook, stirring, until they begin to turn brown (some will pop), about 5 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper and transfer to a plate to cool for 10 minutes.
- Add the pumpkin seed mixture to a food processor along with the parsley, sage, goat cheese and water. Turn the processor on and drizzle in the remaining 6 tablespoons of olive oil, until the mixture reaches an oatmeal like consistency. Transfer to a bowl and add the lemon juice and salt and pepper to taste.
- From Every Day with Rachael Ray, November-December 2005, submitted by Nick Fauchald.
Per Serving: 196 calories; 17.6 g fat; 5.1 g carbohydrates; 6.4 g protein; 7 mg cholesterol; 81 mg sodium. Full nutrition