| 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
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