Cilantro Pesto with Pumpkin Seeds and Gouda

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 180 ml.

Nutritional value per serving:

Calories 176, total fat 18 G., saturated fats 3 G., proteins 3 G., carbohydrates 1 G., fiber 1 G., cholesterol 8 mg, sodium 75 mg, sugar 0 G.

You can experiment endlessly with pesto variations, as long as you stick to the classic formula: herbs + nuts (seeds) + vegetable oil + cheese. This Mexican-style pesto is made with cilantro and pumpkin seeds, with the addition of grapeseed oil and Gouda cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted shelled pumpkin seeds
3 cups fresh cilantro
0.5 tsp chopped garlic
0.5 tsp orange zest
0.5 cups aged Gouda, coarsely grated
0.5 cup grape seed oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cilantro, pesto sauce, pumpkin seed, Orange zest, grape seed oil, Gouda cheese

Cooking the dish according to the recipe:

Place the pumpkin seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest, and 1/4 teaspoon salt and pulse until finely ground. Add the cheese and pulse until evenly distributed. With the food processor running, slowly pour in the grapeseed oil and pulse until smooth. Transfer the pesto to a saucepan.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / Salad dressings / / Food Network - recipes / Tex-Mex / Italian cuisine