Discover how delicious healthy food can taste!
INGREDIENTS
½ cup unsalted pepitas (hulled pumpkin seeds)
1 ½ cups cilantro leaves, washed and dried
1 medium jalapeño, seeded and coarsely chopped
1 clove garlic, minced
½ teaspoon salt, or to taste
Pepper to taste
¼ cup low-fat plain yogurt
3 tablespoons fresh lime juice
1 tablespoon canola oil
This pesto-like sauce makes a fine accompaniment to empanadas, but it can also be used to perk up fish, chicken or burgers, or as a dip for tortilla crisps. Pepitas, which are hulled pumpkin seeds, develop a rich, nutty flavor when toasted. This salsa makes a tasty alternative to nut-based pesto, so it is handy if you are dealing with nut allergies.
CILANTRO-PEPITA SALSA
Makes 1 cup.
PREPARATION
1. Toast pepitas in medium skillet over medium-low heat, stirring constantly, until fragrant and starting to crackle, 3 to 5 minutes. Transfer to small bowl and let cool.
2. Transfer toasted pepitas to food processor fitted with steel chopping blade. Add cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. Add yogurt, lime juice and oil; process until smooth and creamy. Transfer to a small bowl. (Salsa will keep, covered, in the refrigerator for up to 2 days.)
NUTRITION
Per 1-tablespoon serving: Calories: 45. Total fat: 3.5 grams. Saturated fat: 0.5 grams. Cholesterol: 0 milligrams. Sodium: 75 milligrams. Carbohydrate: 1 gram: Fiber: 0 grams. Protein: 2 grams.
Recipe by Patsy Jamieson
