| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | New, Veglife2 | 12 | servings | |
INGREDIENTS
| 1/3 | c | Pumpkin seed kernels |
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 3 | Cloves garlic; sliced | |
| 1 | c | Chopped cilantro; (fresh) |
| 1/2 | c | Chopped parsley; (fresh) |
| 3 | tb | Lime juice; (to 4 tbsp) |
| 1 | c | Vegetable stock |
| 2 | c | Nonfat sour cream |
| Salt & pepper |
INSTRUCTIONS
In a skillet over medium heat, toast pumpkin seeds in oil until they are fragrant. Stir in onion and saute 3 to 4 minutes until onions soften and seeds plump. Add garlic and saute 1 to 2 minutes more. Transfer mixture to a food processor and let cook about 15 minutes. To mixture in the processor, add cilantro and parsley. Process to a slightly chunky paste. With motor running, add lime juice, then stock, in a slow steady stream. Add sour cream and pulse a few times until smooth. Season to taste with salt & pepper. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999. Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.
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