Pumpkin Seed Basil And Miso Pesto Food
PUMPKIN SEED PESTO
This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and basil for a seasonal variation on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.
- In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.
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 PESTO
Steps:
- Gather the ingredients.
- Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
- Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
- Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.
Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 46 mg, Sugar 0 g, Fat 10 g, ServingSize Makes 1 1/2 cups (12 servings), UnsaturatedFat 0 g
BASIL, LIME AND PUMPKIN SEED PESTO
While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basil's fresh flavor with rich, nutty pumpkin seeds and zingy lime-a nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesn't even require the tried and true Parmesan cheese!
Provided by SassiFras
Categories Lime
Time 12m
Yield 1 cup of sauce, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor. Add the remaining ingredients. Add more olive oil or lime juice to thin if necessary.
Nutrition Facts : Calories 512.9, Fat 45.3, SaturatedFat 7.9, Sodium 14.9, Carbohydrate 17.3, Fiber 3.8, Sugar 1.3, Protein 17.9
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