PUMPKIN SEED PESTO RECIPE (print)
makes 1 cup
recipe adapted from Cafe Flora Cookbook
notes: you can purchase pumpkin seeds that have already been toasted, but if not, raw pumpkin seeds will suffice.
1/2 cup green pumpkin seeds, shelled and roasted
10 fresh sage leaves
1/2 cup fresh parsley leaves
2 garlic cloves, chopped
1/4 cup olive oil or more
1/8 tsp salt to taste
If you have purchased raw pumpkin seeds, toast them in a frying pan on medium heat, shaking occasionally, until they start to pop. Remove from the heat and place into a bowl.
Wash and pat dry the sage and parsley. Remove the leaves from their stems. Peel the garlic. Place the sage, parsley, and garlic into the food processor.
Add the pumpkin seeds to the food processor and puree all of the ingredients until the mixture starts to stick together and become crumbly.
With the machine still running, slowly add the olive oil and continue to puree until the mixture resembles a paste. You may want to add more or less olive oil depending on your preference.
Add 1/8 tsp of salt, or more if it suits your liking, and combine.
Spread the pesto onto 1/2 inch slices of baguette and top with soft goat cheese. Pesto can also be used as a marinade, pasta sauce, and dressing for sandwiches. You can store in the fridge for up to two weeks.