Makes about 2 1/2 cups
This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.
Ingredients
2 cups unsalted hulled (green) pumpkin seeds
6 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
1/4 cup water
2 tablespoons fresh lemon juice, or to taste
3 garlic cloves
1 cup roughly chopped fresh cilantro
Method
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.
Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.
Original Recipe HERE
Reviews:
| tgoecks wrote: I thought the rave reviews were all hype... But this really is a good one! I used it on crackers with a bit of goat cheese--decadent! Planning on bringing it to Thanksgiving dinner as an appetizer. For a spicier kick: try more garlic! 11/23/2009 6:04 PM CST | |||
| | srk929 wrote: Simply put, this is AMAZING. I wanted to eat it alone it was so good. I managed to control myself and ate it with pasta tonight. Looking forward to using it as a spread on a veggie sandwich for lunch tomorrow. YUM! |
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