This recipe is 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.
"I like a cook who smiles out loud when he tastes his own work.
Let God worry about your modesty; I want to see your enthusiasm."
-Robert Farrar Capon
The balance of this pesto is a blend of sweetness from the peppers and jalapenos and saltiness and umami of the pumpkin seeds and parmesan. It is mildly spicy but if you like it spicer, you can add more pickled jalapenos or add some cayenne pepper.
Servings: 8 | Serving size: 4 Tablespoons
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Note that cooking time does not include time for the peppers to cool.
|2 large||red bell peppers|
|4 Tbsp||dried pumpkin seeds (pepitas)|
|2 Tbsp||pickled jalapeno peppers|
|1/2 cup||fresh cilantro leaves|
|1 ounce||Parmigiano-Reggiano (grated)|
|1 Tbsp||fresh lemon juice|
|1 Tbsp||liquid from the pickled jalapenos|
|2 Tbsp||olive oil|
Preheat the oven to broil.
Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.
After the peppers are cooled, peel and seed them.
Place the peppers in a blender or mini chopper with the pumpkin seeds, peppers, cilantro, parmesan, salt, lemon juice, liquid from the pickled jalapeno and olive oil.
Purée until smooth.
Chill until ready to serve.
Serving size: 4 Tablespoons
|Calories 85||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 35%||Vitamin C 121%|
|Calcium 4%||Iron 6%|
|Vitamin K 8 mcg||Potassium 164 mg|
|Magnesium 32 mg|