Basil Lime And Pumpkin Seed Pesto Recipes

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PUMPKIN SEED PESTO



Pumpkin Seed Pesto image

Make and share this Pumpkin Seed Pesto recipe from Food.com.

Provided by tinroof

Categories     Lunch/Snacks

Time 6m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup hulled roasted, salted pumpkin seeds
2 tablespoons fresh-grated parmesan cheese
2 garlic cloves
1 cup basil
1/2 cup fresh parsley
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup extra virgin olive oil

Steps:

  • Combine pumpkin seeds, Parmesan and garlic, and process until seeds are finely ground. Add remaining ingredients and blend just enough to combine.

Nutrition Facts : Calories 941.4, Fat 95.4, SaturatedFat 15.1, Cholesterol 5.9, Sodium 125, Carbohydrate 14.5, Fiber 4, Sugar 1.4, Protein 15.6

PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

BASIL, LIME AND PUMPKIN SEED PESTO



Basil, Lime and Pumpkin Seed Pesto image

While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basil's fresh flavor with rich, nutty pumpkin seeds and zingy lime-a nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesn't even require the tried and true Parmesan cheese!

Provided by SassiFras

Categories     Lime

Time 12m

Yield 1 cup of sauce, 2-4 serving(s)

Number Of Ingredients 7

1 cup pumpkin seeds, raw
1 cup basil, packed
4 tablespoons lime juice
3 garlic cloves
2 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

  • Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor. Add the remaining ingredients. Add more olive oil or lime juice to thin if necessary.

Nutrition Facts : Calories 512.9, Fat 45.3, SaturatedFat 7.9, Sodium 14.9, Carbohydrate 17.3, Fiber 3.8, Sugar 1.3, Protein 17.9

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