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 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
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.
PUMPKIN SEED PESTO
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 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
PUMPKIN SEED PESTO
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
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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Cuisine AmericanTotal Time 20 minsCategory CondimentsCalories 214 per serving
- In a dry skillet over high heat, toast the pumpkin seeds, shaking the skillet occasionally, until they stop crackling and popping, 3 to 5 minutes.
- Transfer the seeds to a food processor and toss in the parsley, oil, cheese, lemon, and salt. Blitz until a coarse paste-like pesto forms.
- Scrape the pesto into the sterilized jar and add enough oil to form a layer on top to ensure it’s airtight. Screw on the lid and refrigerate for up to a week. Every time you use a little (or a lot), always make certain there’s a thin layer of oil on top of the pesto before popping it back in the refrigerator.
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- Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet.
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- Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.
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- Drizzle in the olive oil through the top while the machine is still running. This should make everything come together smoothly.
- Add water 1 tablespoon at a time, processing after each addition and scraping down sides as necessary, until the desired consistency is reached.
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From countryliving.com
Cuisine American, ItalianTotal Time 5 minsServings 1Calories 199 per serving
- Make the pesto: Combine the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor fitted with a metal blade.
- Add the basil, parsley, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated.
- Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use.
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Reviews 6Servings 2Cuisine ItalianCategory Party Food, Sauces, Side Dish, Snack
- Add 1 tsp of oil to a skillet, and lightly toast the pumpkin seeds for 3-4 minutes on a low heat until they start to brown and pop. Once toasted, set aside on some kitchen towel.
- Once the pumpkin seeds have cooled, add all the ingredients except the olive oil to a food processor and blend to chop the ingredients.
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- In the bowl of your food processor, place the pumpkin seeds, kale, basil, parmesan cheese, garlic, lemon juice, salt and pepper. Pulse until combined and thoroughly blended.
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- Make soup: Sauté onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened, 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8 to 10 minutes. Purée in batches in a blender until very smooth.
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From brightly.eco
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