Pumpkin Pesto Sauce Recipes

PUMPKIN SEED PESTO

Steps:

• Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.
• In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.

CREAMY PUMPKIN PASTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
• Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
• Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

PUMPKIN SEED PESTO

Steps:

• Gather the ingredients.
• Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
• Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
• Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.

PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)

Steps:

• Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
• Place the toasted seeds in a food processor and grind until fine.
• Add the garlic and salt then pulse again.
• While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
• Keep adding as these get blended in until all of the greens are incorporated.
• Pour the oil through the top opening and continue blending.
• You might have to stop occasionally to scrape down the sides of the food processor.
• Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

PUMPKIN SEED PESTO SAUCE RECIPE

Steps:

• Wash and prep the basil: First, make sure to clean your basil by placing it in a bowl of water and swirling around with your hand to clean off of any dirt. Once clean, lay your basil flat to dry or spin it in a salad spinner.
• Blend the greens, pepitas, garlic, and oil: Next pulse the basil in a food processor with the pepita and garlic cloves. Process until finely chopped, then continue to pulse while drizzling in olive oil. You should use enough oil for the ingredients to be well coated.
• Add nutritional yeast, spices, and lemon juice: Finally, add in nutritional yeast, salt, and pepper. Taste and add more as needed.

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.

PUMPKIN PESTO SAUCE

Steps:

• Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
• Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
• Simmer for 5 minutes, stirring often.
• Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
• Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
• Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
• Let sit for 5 minutes for the flavors to blend, and then serve.
• This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
• This is my first posted recipe--be gentle with me!