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Pumpkin Seed Pesto
Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
3 cups hulled pumpkin seeds (pepitas)
1 cup fresh flat-leaf parsley, cleaned and stemmed
2 garlic cloves, peeled
1 small dried chile pepper
1/4 teaspoon ground cinnamon
1 1/2 cups extra-virgin olive oil
Coarse salt and freshly ground pepper
Cooked pasta, for serving
Freshly grated Parmesan cheese, for serving
Gallery
Pumpkin Seed Pesto
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Pumpkin Seed Pesto
Pumpkin Seed Pesto
Pumpkin Seed Pesto
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 3 cups hulled pumpkin seeds (pepitas)
- 1 cup fresh flat-leaf parsley, cleaned and stemmed
- 2 garlic cloves, peeled
- 1 small dried chile pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Cooked pasta, for serving
- Freshly grated Parmesan cheese, for serving
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin Seed Pesto
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Seed Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
