Directions:
- Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
- Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
- Cooks' note: · You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.25 Kcal (2622 kJ) | ||
| Calories from fat | 422.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.89g | 72% | |
|---|---|---|---|
| Cholesterol | 158.52mg | 53% | |
| Sodium | 200.83mg | 8% | |
| Potassium | 994.63mg | 21% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 45.98g | 92% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 2.9mg | 16% | |
| Calcium | 231.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 154.39 Kcal (646 kJ) | ||
| Calories from fat | 104.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 72% | |
|---|---|---|---|
| Cholesterol | 39.08mg | 53% | |
| Sodium | 49.51mg | 8% | |
| Potassium | 245.21mg | 21% | |
| Total Carbs | 1.36g | 2% | |
| Sugars | 0.35g | 6% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 11.34g | 92% | |
| Vitamin C | 5.1mg | 34% | |
| Iron | 0.7mg | 16% | |
| Calcium | 57.1mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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