Pumpkin Seed Pesto Food

PUMPKIN SEED PESTO

Pumpkin Seed Pesto image

Categories Condiment/Spread Garlic Herb Backyard BBQ Lemon Pumpkin Fall Winter Cilantro Seed Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

Ingredients

6 tablespoons extra-virgin olive oil
2 cups unsalted hulled (green) pumpkin seeds
3 garlic cloves, minced
1/2 cup water
1 cup coarsely chopped fresh cilantro
4 scallions, chopped
3 tablespoons fresh lemon juice, or to taste

Steps:

Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

PUMPKIN SEED, BASIL AND MISO PESTO

Pumpkin Seed, Basil and Miso Pesto image

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

Ingredients

2 tablespoons shelled pumpkin seeds
2 cups basil leaves, tightly packed
2 cloves garlic
2 teaspoons fresh lemon juice
2 teaspoons miso
1 teaspoon honey
1 tablespoon extra virgin olive oil
2 tablespoons water

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.

BASIL, LIME AND PUMPKIN SEED PESTO

Basil, Lime and Pumpkin Seed Pesto image

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

Ingredients

1 cup pumpkin seeds, raw
1 cup basil, packed
4 tablespoons lime juice
3 garlic cloves
2 tablespoons olive oil
salt, to taste
pepper, to taste

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

PUMPKIN SEED PESTO

Pumpkin Seed Pesto image

Make and share this Pumpkin Seed Pesto recipe from Food.com.

Provided by tinroof

Categories Lunch/Snacks

Time 6m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup hulled roasted, salted pumpkin seeds
2 tablespoons fresh-grated parmesan cheese
2 garlic cloves
1 cup basil
1/2 cup fresh parsley
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup extra virgin olive oil

Steps:

Combine pumpkin seeds, Parmesan and garlic, and process until seeds are finely ground. Add remaining ingredients and blend just enough to combine.

Nutrition Facts : Calories 941.4, Fat 95.4, SaturatedFat 15.1, Cholesterol 5.9, Sodium 125, Carbohydrate 14.5, Fiber 4, Sugar 1.4, Protein 15.6

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