<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/c9d4afdd-0ace-4a1e-8d86-83798bfdd01e/F49DDDED-9902-432F-A77E-A94054017A85/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.epicurious.com/recipes/food/views/Pumpkin-Seed-Pesto-104569" href="http://www.epicurious.com/recipes/food/views/Pumpkin-Seed-Pesto-104569" style="font-size: 11px;">www.epicurious.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.epicurious.com/recipes/food/views/Pumpkin-Seed-Pesto-104569"><DIV class="" id="ingredients"><H2></H2> <UL id="ingredientsList"> <li style="margin-left:16px;padding-left: 0px;">6 tablespoons extra-virgin olive oil</LI> <li style="margin-left:16px;padding-left: 0px;">2 cups unsalted hulled (green) pumpkin seeds</LI> <li style="margin-left:16px;padding-left: 0px;">3 garlic cloves, minced</LI> <li style="margin-left:16px;padding-left: 0px;">1/2 cup water</LI> <li style="margin-left:16px;padding-left: 0px;">1 cup coarsely chopped fresh cilantro</LI> <li style="margin-left:16px;padding-left: 0px;">4 scallions, chopped</LI> <li style="margin-left:16px;padding-left: 0px;">3 tablespoons fresh lemon juice, or to taste</LI> </UL> </DIV> <DIV class="detail_division"><IMG border="0" src="http://www.epicurious.com/rd_images/primaryContent/recipe_detail/rd_buckets_divider.gif" /></DIV> <DIV class="" id="preparation"> <H2>Preparation</H2> <P> Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely. </p> <P> Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste. </P></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/F49DDDED-9902-432F-A77E-A94054017A85/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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