Monday, October 29, 2012
A Little More From One Pumpkin
This time of year is all about pumpkin recipes. And pumpkin is a naturally delicious fall vegan ingredient.
Here’s a recipe for an incredible vegan pumpkin seed pesto on top of ravioli, but really, pumpkin seed pesto could be used for all sorts of delicious vegan creations. Hello vegan pesto pizza!
Whip up a batch of vegan pumpkin seed pesto with your leftover Halloween pumpkin seeds and freeze to enjoy all winter long.
Pumpkin Seed Pesto
½ c. pumpkin seeds, toasted (See note below)
1 garlic clove
½ c. packed fresh basil
1 c. packed fresh parsley
2 scallions, roughly chopped
2 tbsp. extra virgin olive oil
3 tbsp. water
Juice of ½ lemon
Sea salt and black pepper, to taste
Combine seeds, garlic, basil, parsley, and scallions in a food processor. Process until all ingredients are finely chopped, stopping to scrape down sides of bowl with a rubber spatula if needed.
Add oil, water, lemon juice, salt, and pepper. Puree until the pesto is thick and smooth, again scraping down the sides of the bowl if needed. Refrigerate until ready to use, or up to 3 days.
Chef’s note: To toast pumpkin seeds: place seeds in a dry skillet over medium heat. Shake pan every minute or two, or stir the seeds around with a wooden spoon. Toast in this manner for 3-4 minutes until seeds begin to brown lightly, pop, puff up, and become fragrant.