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 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.
HOMEMADE PUMPKIN PESTO
Steps:
- Preheat oven to 200°C / 400°F. Wash pumpkin, cut in half, remove seeds and coarsely chop. Place about 170g (6 oz) raw pumpkin flesh on a baking sheet and bake in the oven at 200° for 25 to 30 minutes until soft. Drizzle unpeeled garlic clove with a little oil and add to oven for the last 10 minutes.
- Put the soft pumpkin pieces in a tall container, peel the garlic clove, add it. Chop parmesan and add with dried tomatoes, basil and about half of the arugula. Add olive oil and soy sauce and blend thoroughly with a emergency blender (or in a food processor). Add remaining arugula, continue blending until a smooth pesto is formed.Season with salt and pepper to taste and transfer to an airtight container. The pesto can be stored in the refrigerator for up to a week.
Nutrition Facts : Calories 48 kcal, ServingSize 1 serving
PUMPKIN PESTO SAUCE
Make and share this Pumpkin Pesto Sauce recipe from Food.com.
Provided by Chickenzombies
Categories Sauces
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
- Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
- Simmer for 5 minutes, stirring often.
- Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
- Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
- Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
- Let sit for 5 minutes for the flavors to blend, and then serve.
- This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
- This is my first posted recipe--be gentle with me!
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
BACON PUMPKIN AND PESTO PASTA
In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.
Provided by Daydream
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 200°C.
- Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
- Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
- Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
- Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
- Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6
TANGY PUMPKIN PESTO DIP
Delicious dipping sauce for warm pretzels, toast, or celery sticks. Store leftovers in the refrigerator.
Provided by Danaleigh
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine almonds, olive oil, pumpkin, Gouda cheese, garlic, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended to a fine, smooth consistency.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 2.8 g, Cholesterol 12.1 mg, Fat 13.3 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 179.2 mg, Sugar 0.9 g
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.
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