Cilantro Parsley Pistachio Pesto

From Eat Our Feelings

00:25
00:40
01:05
High cal Calories 1193kcal
High fat Total Fat 111g
High sat-fat Saturated Fat 16g
chol Cholesterol 0mg
sodium Sodium 244mg
carbs Total Carbohydrate 39g
Serving size 613g Calories from fat 1001kcal Fiber 16g Protein 26g Sugar 11g

Ingredients

  • 1 head broccoli, cut into florets
  • 1 head, cauliflower, cut into florets
  • 1/2 C, pistachios
  • 1/2 C, toasted pumpkin seeds
  • 1 bunch parsley, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 1 tsp, ground cumin
  • 1/2 lime, juice + zest
  • 1 tbsp agave
  • approximately 3/4 C extra virgin olive oil
  • 1 C fresh spinach, roughly chopped
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400. Lightly coat florets in oil, and sprinkle with salt. Spread in single layer onto parchment/baking sheet, and bake for approximately 40 minutes, or until tender and slightly brown on edges.
  2. In blender or food processor, pulse nuts into a course sand. Add herbs, cumin, agave, lime, about 1/2 cup of oil. Blend until incorporated, spreadable, but not completely smooth. Add salt to taste, and oil if needed. (I like a bit of texture to my pesto, but you can blend it until your ideal consistency is achieved!)
  3. Toss florets and spinach with pesto, until evenly coated. Serve warm, room temperature, or chilled. Excellent with Sasha's garlic sauce and tomatoes!
Analyzed by Kitchenbug