Pumpkin Seed Pesto Roasted Pumpkin Recipe By Tasty

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PUMPKIN SEED PESTO & ROASTED PUMPKIN RECIPE BY TASTY



Pumpkin Seed Pesto & Roasted Pumpkin Recipe by Tasty image

Here's what you need: small pumpkin, raw pumpkin seeds, olive oil, kosher salt, pepper, fresh arugula, fresh basil leaf, garlic, lemon juice, water

Provided by Rachel Gaewski

Yield 5 servings

Number Of Ingredients 10

1 small pumpkin
½ cup raw pumpkin seeds
⅓ cup olive oil, plus more to taste
½ teaspoon kosher salt, plus more to taste
pepper, to taste
2 cups fresh arugula
2 cups fresh basil leaf
1 clove garlic
1 tablespoon lemon juice
2 tablespoons water

Steps:

  • Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Use a sharp knife to carefully cut a circle around the stem of the pumpkin and remove the top. Use an ice cream scoop to scoop out the pumpkin seeds and flesh of the pumpkin and transfer to a bowl. Set aside.
  • Cut the pumpkin into large pieces and and transfer to one of the baking sheets. Brush with olive oil and season with salt and pepper to taste. Bake for 1 hour and 15 minutes or until pumpkin is fork tender.
  • Separate the pumpkin seeds from the flesh and rinse and dry them.
  • Add the pumpkin seeds to the other baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
  • Bake for 20 minutes, stirring halfway through, until golden brown and crunchy.
  • In a food processor, combine the arugula, basil, roasted pumpkin seeds, garlic, olive oil, lemon juice, water, and salt and process until smooth.
  • Serve with your favorite roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

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