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Modifying Recipe "Pepita Salad Recipe"
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Ingredients:
1 cup pepitas, toasted (divided) 1 cup cilantro leaves and stems, well washed and lightly packed 1/3 cup Parmesan cheese, freshly grated 3 medium cloves garlic, peeled juice of 1 medium lemon 1 serrano chile pepper, minced 2/3 cup extra-virgin olive oil 4 cups cooked yellow split peas* 2 handfuls lettuce, torn into bite-sized pieces
Directions:
Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed. In a large bowl toss the yellow split peas and remaining pepitas with the pesto until everything is coated. Add the salad greens and gently toss again. Serves 6 or so. *To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside. http://www.101cookbooks.com/archives/pepita-salad-recipe.html
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