Friday, October 25, 2013

Roasted Pepita Pesto

This is a spicy pesto sauce for you cilantro lovers. Additional varieties of peppers may be added to increase the heat. Today I used it over a sweet potato pasta, but would be great in a sandwich as a spread or alongside some tortilla chips.

1 1/2 cups roasted pepitas, if using raw, toast them in a small skillet, about 3 minutes.
Roasted Pepita Pesto over Pasta
1 large Jalapeno pepper with seeds, sliced
1 Tablespoon shallot, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh pepper
3 Tablespoon fresh lime juice
1/2 teaspoon honey
1/2 cup olive oil

In a food processor, combine pepitas, pepper, shallot, garlic, salt and fresh pepper, lime juice and honey. With the food processor running, slowly add the olive oil until well combined.

Cook sweet potato pasta, top with pesto and toss. Serve and top with a few cilantro leaves and Cotija cheese.

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