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Cilantro-Green Onion Pesto

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Active Time:  44 Minutes

  Makes about 1 1/2 cups
6 large green onions (green part only)
1 cup (packed) fresh cilantro leaves
1 cup (packed) fresh spinach leaves
3 tablespoons cold water
2 tablespoons pumpkin seeds
2 garlic cloves
1 teaspoon grated orange peel
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Dip green onions, cilantro and spinach into large saucepan of boiling salted water for 1 second. Drain and immediately transfer greens to ice bath for 1 minute. Drain greens; squeeze out excess water. Coarsely chop greens; then transfer to blender. Add all remaining ingredients except oil to blender. Puree until almost smooth. With machine running, slowly add oil in steady stream until mixture is creamy.

DO-AHEAD TIP: Pesto can be made 1 day ahead. Cover and refrigerate.

Recipe created exclusively for by Robert M. Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 1/2 cups
Calories: 304
Sodium: 501mg
Fiber: 4g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 86%
Fat. Total: 29g
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