Pumpkin Seed Pesto Roasted Pumpkin Recipe By Tasty

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PUMPKIN SEED PESTO



Pumpkin Seed Pesto image

This simple pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into pasta, or stirred into a soup.

Provided by John Mitzewich

Categories     Condiment     Sauce

Time 10m

Number Of Ingredients 8

1/2 cup pumpkin seeds, shelled and roasted
2 tablespoons grated Parmesan
2 cloves garlic
3/4 cup ​ basil leaves
3/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
1/2 cups olive oil
Kosher salt, to taste

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



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

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.

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Roasting pumpkin seeds is easier than it seems. Just hollow a pumpkin out, spice 'em and bake 'em for a fun snack. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 250°. Toss seeds with remaining ingredients; spread evenly into a greased foil-lined 15x10x1-in. pan., Bake 45 minutes, stirring occasionally. Increase oven setting to 325°. Bake until dry and lightly browned, about 5 minutes., Serve warm or at room temperature. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 339mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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