Use either cilantro or parsley for this Latin American appetizer dip for your next party or have some for yourself!
If you have a pumpkin and saved the seeds,
then roasted them or buy organic green pumpkin seeds.
Cilantro o Perejil Pescado Semilla de Calabaza (Spanish)
Makes 1 1/2 cups (360 ml)
2 tsp. (9 g) minced garlic
3/4 cups (150 g) each: toasted pepitas (pumpkin seeds) and chopped cilantro or parsley
2 Tbs. (30 ml) fresh organic lime juice
3/4 cup (160 ml) extra-virgin olive oil
1. In a food processor or blender, minced garlic and cilantro/parsley.
2. Add lime juice and pumpkin seeds. Pulse until the seeds are finely chopped
3. Slowly add the oil. Blend until combined.
4. Serve with organic blue or corn chips and raw vegetables.
Serve with Grilled Vegetarian Flautas:
http://veggiefernandezs.blogspot.com/2017/06/grilled-vegetarian-flautas.html
Serve with Grilled Vegetarian Flautas:
http://veggiefernandezs.blogspot.com/2017/06/grilled-vegetarian-flautas.html
If you have a pumpkin and saved the seeds,
then roasted them or buy organic green pumpkin seeds.
