Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Romanesco with Pepita Pesto
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
Directions
- Toss the florets from 1 head Romanesco with olive oil, salt, ground cumin and pepper. Roast on a preheated baking sheet at 450 degrees F until browned, about 25 minutes. Pulse 2 cups cilantro, 3 tablespoons unsalted roasted pepitas, the zest and juice of 1/2 lime, 1 small garlic clove and 1 tablespoon water in a food processor. Pulse in 1/4 cup olive oil; season with salt. Spoon on top of the Romanesco; top with more pepitas.
Looking for Something Else?
Related Pages
- Vegan Basil Pesto Recipe
- Chicken With Arugula Pesto Recipe
- Parsley, Rosemary and Oregano Pesto Recipe
- Pistachio-Olive Pesto Recipe
- Hazelnut and Arugula Pesto Recipe
- Almond Basil and Tomato Pesto Recipe
- Pepita, Cilantro and Gouda Pesto Recipe
- Spaghetti with Pepita Pesto and Cactus Recipe
- Basic Pesto Recipe