Pumpkin Seed Pesto {Vegan, Gluten Free}

Embrace the Fall season with this fun twist on classic pesto! This would be delicious served over zucchini noodles or spaghetti squash. Perfect for entertaining, it can be made two days ahead of time if it's kept in the refrigerator.
 
Makes about 2½ cups
Total time: 20 min

Pumpkin Seed Pesto

I N G R E D I E N T S

6 tablespoons extra virgin olive oil

2 cups unsalted hulled (green) pumpkin seeds

3 garlic cloves, minced

½ cup water

1 cup coarsely chopped fresh cilantro

4 scallions, chopped

3 tablespoons fresh lemon juice, or to taste

D I R E C T I O N S

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 the pumpkin 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.

Recipe courtesy of Epicurious and can be found here.

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