Pesto With Hemp Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour02 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Farfalle |
| 2 | c | Packed, rinsed cilantro |
| leaves | ||
| 2 | T | Chopped garlic |
| 1/4 | c | Toasted pine nuts |
| 1/4 | c | Grated Parmesan, up to 1/3 |
| Approximately 1/2 cup hemp | ||
| oil for | ||
| emulsifying | ||
| Salt and pepper |
INSTRUCTIONS
Cook pasta, al dente, in salted water and reserve. In a food processor add cilantro, pine nuts, garlic and Parmesan and pulse on high, slowly adding oil. Pesto will come together. If you would like it to be looser add a little more oil. Salt and pepper to taste. Toss in pasta, garnish with cilantro leaves and fresh grated cheese. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9412 - DEB STANTON Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 627
Calories From Fat: 499
Total Fat: 57.8g
Cholesterol: 22mg
Sodium: 436.7mg
Potassium: 786.4mg
Carbohydrates: 16.4g
Fiber: 4.3g
Sugar: 1.6g
Protein: 17.4g