Pumpkin Seed Arugula Pesto Sauce Vegan Recipes

PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)

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 SAUCE RECIPE

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.

PUMPKIN PESTO SAUCE

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!