Homemade Pumpkin Pesto Recipes
HOMEMADE PUMPKIN PESTO
Steps:
- Preheat oven to 200°C / 400°F. Wash pumpkin, cut in half, remove seeds and coarsely chop. Place about 170g (6 oz) raw pumpkin flesh on a baking sheet and bake in the oven at 200° for 25 to 30 minutes until soft. Drizzle unpeeled garlic clove with a little oil and add to oven for the last 10 minutes.
- Put the soft pumpkin pieces in a tall container, peel the garlic clove, add it. Chop parmesan and add with dried tomatoes, basil and about half of the arugula. Add olive oil and soy sauce and blend thoroughly with a emergency blender (or in a food processor). Add remaining arugula, continue blending until a smooth pesto is formed.Season with salt and pepper to taste and transfer to an airtight container. The pesto can be stored in the refrigerator for up to a week.
Nutrition Facts : Calories 48 kcal, ServingSize 1 serving
PASTA WITH PUMPKIN SEED PESTO
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
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.
TANGY PUMPKIN PESTO DIP
Delicious dipping sauce for warm pretzels, toast, or celery sticks. Store leftovers in the refrigerator.
Provided by Danaleigh
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine almonds, olive oil, pumpkin, Gouda cheese, garlic, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended to a fine, smooth consistency.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 2.8 g, Cholesterol 12.1 mg, Fat 13.3 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 179.2 mg, Sugar 0.9 g
PUMPKIN SEED PESTO
Steps:
- 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 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.
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