If you like pesto this is a great change of pace! I tossed it with pasta and leftover grilled chicken, very good! My only suggestion is that you play with the amount of parmesan, I put in the entire 1/4 cup but I think it would have been better with a little less. Enjoy!
Pumpkin Seed Pesto (Makes about 1/2 cup)
1/2 Cup Pumpkin Seeds (pepitas), hulled
1/4 Cup Parmesan
1 Garlic Clove
1 Cup Basil or Parsley (or ½ & ½)
1/2 Tsp Salt
1/3 Cup Olive OIl
1. If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
2. Place all the ingredients in a food processor and puree until smooth.
3. Serve on pasta, fish, chicken or a spread on sandwiches.
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1 comment:
sounds delicious...
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