Cilantro and Green Pea Risotto
Cilantro and Green Pea Risotto
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  • ¼ cup (40 g) roasted pumpkin seeds
  • 1 cup (250 ml) vegetable oil
  • 1 ½ cups (55 g) cilantro leaves and stems, coarsely chopped
  • ½ cup (20 g) flat-leaf parsley, coarsely chopped
  • ¼ cup (20 g) Parmesan cheese, freshly grated
  • ¼ cup (10 g) chives, coarsely chopped
  • Preparation
  • In a food processor, blend the pumpkin seeds. Add the remaining ingredients and purée until smooth. Use a spatula to scrape down the sides of the food processor as needed. Set aside.
  • Description
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