Post halloween cleanup blue? Do you still have a lot of pumpkin seeds or even roasted pumpkin seeds (see recipe)?
You can use the pumpkin seeds to make pesto. Traditional pesto is made with basil and pine nuts, but I found pumpkin seeds add a twist and packed with healthy minerals and antioxidants.
- 2 cups 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 cloves garlic
- 1 cup roughly chopped fresh cilantro
- Preheat oven to 375°F.
- FOR NON-ROASTED pumpkin seeds: 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, (20 minutes). FOR ROASTED pumpkin seeds, skip to step 3.
- Combine the roasted seeds in a food processor with water, lemon juice, garlic, cilantro and 4 tablespoons oil.
- Pulse until mixture forms a coarse paste then season with salt and pepper.
- Cover and chill until ready to use.