Pumpkin Seed Arugula Pesto Sauce Vegan Food
PUMPKIN SEED, BASIL AND MISO PESTO
This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.
Provided by Sharon123
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 325*.
- Toast pumpkin seeds for 5 minutes.
- Place seeds and all remaining ingredients in a food processor andblend until smooth.
- Store, covered, in the refrigerator for up to five days.
PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)
A mouthwatering selection from ExtraVeganZa, posted as written that makes a nice change for pasta dishes and pizzas from the traditional basil and walnut pesto. Add some nutritional yeast for cheeziness factor since this lacks parmesan or asiago cheese.
Provided by the80srule
Categories Sauces
Time 20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
- Place the toasted seeds in a food processor and grind until fine.
- Add the garlic and salt then pulse again.
- While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
- Keep adding as these get blended in until all of the greens are incorporated.
- Pour the oil through the top opening and continue blending.
- You might have to stop occasionally to scrape down the sides of the food processor.
- Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.
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