Тиквено семе песто
Това ароматно песто се състои от препечени тиквени семки и магданоз – заедно със сухата хлебче и едно докосване на канела – на мястото на обикновените борови ядки и босилек за сезонна вариация на италианската класика.
Източник: Марта Стюарт Ливинг, октомври 2001 г.
добив
Kolton
27.04.2023 @ 09:13
This aromatic pesto is made from roasted pumpkin seeds and parsley – along with dry bread and a touch of cinnamon – in place of the usual pine nuts and basil for a seasonal variation on the Italian classic. Source: Martha Stewart Living, October 2001. Makes 2 1/2 cups. Ingredients: 3 cups peeled pumpkin seeds (pepitas), 1 cup fresh flat-leaf parsley leaves, cleaned and stemmed, 2 cloves garlic, peeled, 1 small dried chili pepper, 1/4 teaspoon cinnamon, 1 1/2 cups extra-virgin olive oil, coarse salt and freshly ground black pepper, cooked pasta for serving, freshly grated Parmesan cheese, for serving. Instructions: 1. Preheat the oven to 350 degrees. Spread the seeds on a baking sheet. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool. 2. In the bowl of a food processor, combine the seeds, parsley, garlic, chili, and cinnamon. Pulse to combine. With the processor running, slowly add the oil in a steady stream until combined. Season with salt and black pepper. Toss the sauce with hot pasta; garnish with freshly grated Parmesan. Serve.