Pumpkin Seed Basil And Miso Pesto Recipes

PUMPKIN SEED, BASIL AND MISO PESTO

Pumpkin Seed, Basil and Miso Pesto image

This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.

Provided by Sharon123

Categories Spreads

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 8

Ingredients

2 tablespoons shelled pumpkin seeds
2 cups basil leaves, tightly packed
2 cloves garlic
2 teaspoons fresh lemon juice
2 teaspoons miso
1 teaspoon honey
1 tablespoon extra virgin olive oil
2 tablespoons water

Steps:

Preheat oven to 325*.
Toast pumpkin seeds for 5 minutes.
Place seeds and all remaining ingredients in a food processor andblend until smooth.
Store, covered, in the refrigerator for up to five days.

PUMPKIN SEED PESTO

Pumpkin Seed Pesto image

This simple pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into pasta, or stirred into a soup.

Provided by John Mitzewich

Categories Condiment Sauce

Time 10m

Number Of Ingredients 8

Ingredients

1/2 cup pumpkin seeds, shelled and roasted
2 tablespoons grated Parmesan
2 cloves garlic
3/4 cup basil leaves
3/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
1/2 cups olive oil
Kosher salt, to taste

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.

Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 46 mg, Sugar 0 g, Fat 10 g, ServingSize Makes 1 1/2 cups (12 servings), UnsaturatedFat 0 g

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

Ingredients

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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