VerticalEmbedPhoto: Courtesy of Maria Provenzano/Lauren Conrad.
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This pumpkin seed pesto is a great way to get revved up for fall — and get double duty out of your carved pumpkins. I add this pesto to everything from toast to pizza to pasta. Roasting the pumpkin (or pepita) seeds brings out a rich and nutty flavor. The fresh parsley and fresh lemon juice brighten up the pesto, while the chili and cinnamon add layers of warmth and spice. To me this is comfort food!
Ingredients
3 cups raw hulled pumpkin seeds (pepita seeds)
1 cup fresh flat-leaf parsley
2 garlic cloves, peeled
1-2 tsp ground chili pepper (I like Ancho Chili. Start with one teaspoon and add more if you like)
1 heaping tsp ground cinnamon
3/4 cup extra virgin olive oil; you can add more if needed
2 tbsp fresh lemon juice
salt and pepper, to taste
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a baking sheet with aluminum foil, and place the seeds on the baking sheet.
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3. Bake for about 5-10 minutes or until fragrant and slightly starting to brown. Then set aside to cool.
4. Place the garlic in the food processor, and process until the pieces are fine.
5. Add the seeds, parsley, chili, and cinnamon. Pulse to combine.
6. With the processor running, slowly add the lemon juice and olive oil in a steady stream until combined.
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7. Season with salt and pepper and enjoy!