This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.
"Thought the moon was made of green cheese."
-Francois Rabelais, Poet
I love pestos. They are the most elegant fast food. Something green, some seeds, a bit of oil and cheese and you've got the perfect sauce for almost anything.
Servings: 6 | Serving size: 2 tablespoons
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
The pesto keeps well in the refrigerator for a few days.
|4 Tbsp||pumpkin seeds (pepitas)|
|4 cups||fresh cilantro|
|1 ounce||reduced fat Monterey jack cheese (shredded)|
|2 Tbsp||fresh lime juice|
|fresh ground black pepper (to taste)|
|2 Tbsp||olive oil|
Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper, olive oil and salt in a blender or mini chopper. Blend until smooth. (This can be done in advance and kept in the refrigerator.)
Serving size: 2 tablespoons
Amount Per Serving
|Calories 91||Calories from Fat 71|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 15%||Vitamin C 8%|
|Calcium 5%||Iron 6%|
|Vitamin K 39 mcg||Potassium 116 mg|
|Magnesium 36 mg|