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Warm Gigantes Salad with Pumpkin-Pistachio Pesto
DIANE KOCHILAS14Ingredients
55Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. gigantes (Greek, soaked overnight)
- 2/3 cup pistachios (roasted Aegina)
- 1/2 cup pumpkin seeds
- 6 garlic cloves (chopped, to taste)
- 1 cup fresh mint leaves (chopped)
- 1 cup fresh parsley (stems removed and chopped)
- 1 cup canned pumpkin
- 1 cup Greek feta (crumbled, plus a few tablespoons for garnish)
- 2 Tbsp. honey (Greek, or petimezi)
- 1 Tbsp. balsamic (Greek)
- 1/2 cup olive oil (extra virgin Greek, or more, as needed)
- 2/3 cup Greek extra virgin olive oil
- salt
- black pepper
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium630mg26% |
| Potassium670mg19% |
| Protein16g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars15g |
| Vitamin A230% |
| Vitamin C45% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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