Ingredients
- 1 qt (464g) fresh pumpkin, 1-inch cubes
- 2 oz (57g) fresh basil leaves
- 3 (9g) fresh garlic cloves, minced
- 1 cup (336g) extra virgin olive oil
- 2 tsp (6g) italian herb seasoning
- 115g jar marinated artichokes, reserve oil
- 1 tsp CBF Chicken Consomme
Directions
- In a food processor, grind up the pumpkin until it resembles small granules. Set aside.
- Saute garlic in 2 Tbs olive oil until just beginning to brown.
- Add pumpkin and seasoning. Cook, stirring continuously for no more than 5-minutes. Transfer to a large mixing bowl and set aside to cool.
- In the food processor, grind up basil first and add drained artichokes. Blend together with pumpkin mixture and add Chicken Consomme, remaining olive oil and reserved artichoke oil marinade.
- Adjust seasoning (salt & pepper).
- NOTE: Store in sealed container in fridge for up to 1 week.
Serving size: 83 g ( 1/3 cup )
Servings per recipe: 12
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|
Per Recipe
|
Per Serving
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PHE:
|
309 mg
|
26 mg
|
|
LEU:
|
487 mg
|
41 mg
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Pro:
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9.3 g
|
0.8 g
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|
P.E.:
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0 g
|
0 g
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Calories:
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3260
|
270
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