Try a different kind of pesto by using borage instead of basil. Tastes great with noodles. Use young borage leaves.
Ingredients
- 1 ½ cups borage leaves
- 2 tablespoons pumpkin seeds
- 2 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, or more to taste
- salt
- 4 tablespoons extra-virgin olive oil, plus more as needed
Directions
Step 1
Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
Step 2
Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 66 | |
% Daily Value * | |
Total Fat7g | 8% |
Saturated Fat1g | 6% |
Cholesterol1mg | 0% |
Sodium26mg | 1% |
Total Carbohydrate1g | 0% |
Dietary Fiber0g | 0% |
Protein1g | |
Vitamin C5mg | 24% |
Calcium25mg | 2% |
Iron1mg | 4% |
Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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