ROMANESCO WITH PEPITA PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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.
PUMPKIN SEED PESTO SAUCE RECIPE
Pumpkin Seed Pesto, or pepita pesto, is a delicious pesto made without nuts! Pumpkin seeds are an easy substitution for pine nuts and provide a mild crunch in pesto sauce.
Provided by Kristina Todini, RDN
Categories Sauces, Dressings + Dips
Time 5m
Number Of Ingredients 8
Steps:
- Wash and prep the basil: First, make sure to clean your basil by placing it in a bowl of water and swirling around with your hand to clean off of any dirt. Once clean, lay your basil flat to dry or spin it in a salad spinner.
- Blend the greens, pepitas, garlic, and oil: Next pulse the basil in a food processor with the pepita and garlic cloves. Process until finely chopped, then continue to pulse while drizzling in olive oil. You should use enough oil for the ingredients to be well coated.
- Add nutritional yeast, spices, and lemon juice: Finally, add in nutritional yeast, salt, and pepper. Taste and add more as needed.
Nutrition Facts : ServingSize 1 serving, Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 6 g
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
PEPITA, CILANTRO AND GOUDA PESTO
Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.
PARSLEY PEPITA PESTO
Provided by Ian Knauer
Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.
PEPITA PESTO ROASTED BUTTERNUT SQUASH DIP RECIPE
ISO of an easy, delicious party-worth dip recipe that's dairy-free, nut-free, vegan, gluten-free, and vegetarian? This Pepita Pesto Roasted Butternut Squash Dip Recipe is it!
Provided by Aida Mollenkamp
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Roast The Squash: Heat the oven to 375°F and arrange a rack in middle. Place the squash cut-side down (with nothing on it!) on an aluminum foil silicon mat-lined rimmed baking sheet and place it in the oven. Place the olive oil and the head of garlic in a small ovenproof saucepan covered with an ovenproof top and place it on the baking sheet next to the squash in the oven.Roast the squash until it is easily poked with a fork and the garlic until it is soft and golden brown, about 40 to 45 minutes. If the garlic is ready before the squash, remove the garlic and oil from the oven and set aside to cool and continue to roast the squash until it is fork tender. Once the squash is tender, add pepitas and sage and roast another 3 to 5 minutes, or until the seeds are toasted and sage is crisp but not brown.the
- Process The Dip: Remove everything from the oven and set aside to cool slightly, about 5 minutes. When cool enough to handle, scoop the squash out of the skin and place in a food processor fitted with a metal S-shaped blade.Squeeze the garlic cloves out into the food processor and add the garlic infused oil, the pepitas, crisp sage, parsley, salt, half of the broth, and lemon juice and process until everything is broken down, about 1 minute. Stop to scrape down the insides of the food processor and look at the texture. You want the final dip to have the consistency of mashed potatoes. If it is dry, add the remaining broth. Let the food processor run again until the mixture is smooth, about 2 minutes more. Taste and add more salt or pepper, as desired.
- To Serve The Dip: Place the dip in a serving bowl and garnish with a pinch of pumpkin seeds, a drizzle of olive oil, and a pinch of flaky sea salt. Serve the dip with cut up vegetables (we like it with cooked fingerling potatoes, radishes, cauliflower, or carrots), root vegetable chips, or crackers.
Nutrition Facts : ServingSize 1 serving, Calories 117 kcal, Carbohydrate 11 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 116 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g
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- Add the kale, garlic, and sea salt to the food processor then pulse until the kale is minced fairly finely.
- Add the pepitas and lemon juice to the mixture and continue to pulse until the pepitas have been ground.
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Servings 4Total Time 1 hr
- Place the quartered russet potatoes into a pot of cold water. Season with a few good pinches of salt. Bring the russets to a gentle simmer, and cook gently until a knife pierces through with ease.
- Strain the potatoes very well, and return to the pot. Put the pot on low heat for two minutes to dry out the potatoes. While still hot, put the potatoes through a food mill, potato ricer, or simply mash with a potato masher. Let potatoes cool to room temperature.
- Bring a large pot of water to a boil, and season generously. Place potatoes and pumpkin puree into a bowl. Combine gently. Add in flours and salt. Mix gently with a wooden spoon until just combined.
- Pour onto a clean surface and knead by hand until smooth, one to two minutes. Lightly flour your work surface. Roll dough into one-inch logs, and cut into one-inch pieces. Place onto a sheet tray dusted with semolina or more all purpose flour.
PEPITA BASIL PESTO - MY CASUAL PANTRY
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5/5 (1)Total Time 5 minsCategory CondimentCalories 107 per serving
- To the bowl of a food processor, add the basil, pepitas, and garlic. Process until finely chopped.
- Add the parmesan and lemon juice and blend to combine. Drizzle in the oil with the processor running and blend until smooth. Season to taste with salt and pepper.
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3.5/5 (102)Total Time 20 minsServings 8Calories 231 per serving
- Heat oven to 400° F. On a rimmed baking sheet, toss the shrimp with the cayenne, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. Roast until opaque throughout, 8 to 10 minutes.
- Meanwhile, in a food processor, combine the pepitas, parsley, cilantro, the remaining ⅓ cup of oil, and ¼ teaspoon each salt and black pepper and process until smooth. Serve with the shrimp for dipping.
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- In a food processor, add the garlic, baby kale leaves, herbs, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil.
- Add the pepitas and process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and adjust by adding more lemon, salt or pepper.
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- Remove the stems from the cilantro and parsley. I usually just cut just above the tie and don’t go to the trouble of stripping the leaves from individual stems.
- Add all of the ingredients except for the olive oil to a food processor, including a few dashes of salt and pepper.
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- Place the pepitas and garlic in the bowl of a food processor and pulse until finely chopped. Add the cilantro, parmesan and salt and process until fairly smooth. With the food processor running, gradually pour in enough oil to make a thickly spreadable paste.
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- Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
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