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Nutrition Facts
Serving Size 54 g
(Approx. 16 Servings)
Amount Per Serving
Calories 240 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 160 mg 7%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 6 g
Vitamin A 10% Iron 8%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Toasted Pumpkin Seed Pesto Dip

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
16  People


Recipe makes 16 Servings

1 1/2 cup(s) unsalted pumpkin seeds
1 cup(s) cilantro, chopped and loosley packed
1 cup(s) Italian parsley, chopped and loosely packed
6 garlic
1 cup(s) green onions, chopped
2 serrano peppers, seeded and diced
2 limes, juiced
1/2 Tsp kosher salt
1 1/2 cup(s) manchego cheese, shredded
1 cup(s) extra virgin olive oil
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Preheat oven to 350˚F. Toast your pumpkin seeds for 8-10 minutes until just fragrant and slightly tanned in color. Remove them from oven and let cool completely before proceeding.
In food processor, add pumpkin seeds, cilantro and parsley. Pulse until finely chopped. Then add in garlic, green onion, serranos, lime juice and salt. Pulse to combine everything again.
Add in the manchego cheese and blend everything until smooth, while food processor is running slowly add in olive oil to make everything creamy and smooth. Season to taste if needed and pour it into a serving bowl. Serve immediately or refrigerate for later use.


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