Chipotle-Pumpkin Seed Pesto Recipe

Mexican Recipes To-Go

Mexican Chipotle Recipes

Ingredients:

1 1/2 cup pumpkin seeds, (7 1/2 oz.)
2 medium garlic cloves, peeled
2 cup chopped flat-leaf parsley
1 cup soy milk
1/4 cup nutritional yeast
12 1/3 oz firm silken tofu, (12.3 ounces)
1 canned chipotle chili in adobo sauc
OR fresh jalapeno chili seeded
2 tsp salt

Instructions:

MAKES 3 1/2 CUPS DAIRY-FREE

Try this delicious pesto tossed with pasta or rice, spooned over steamed
potatoes, as a dressing for grilled vegetables or slathered on bread.

Preheat oven to 350F. Spread pumpkin seeds in small baking pan and bake
until lightly toasted, about 12 minutes. Set aside to cool.

In food processor, mince garlic. Add remaining ingredients and process
until completely smooth. Add toasted pumpkin seeds and pulse until
coarsely ground.

Use right away or refrigerate in an airtight container up to 1 week.

PER 1/2 CUP SERVING: 99 CALORIES; 6G PROTEIN; 3G TOTAL FAT (1G SAT FAT);
12G CARBOHYDRATE; 0MG CHOLESTEROL; 659MG SODIUM; 6MG FIBER.

Per serving: 44 Calories (kcal); 2g Total Fat; (40% calories from fat); 4g
Protein; 2g Carbohydrate; 0mg Cholesterol; 631mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, January 2000, page 8

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 44 Calories; 2g Fat (40.8% calories
from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
631mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 7

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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