Pumpkin Seed Pesto

Pumpkin Seed Pesto Recipe

By Jennifer Meier

Pumpkin Seed Pesto

Photo by Jennifer Meier

Pumpkin seed pesto doesn't taste drastically different from pesto made with pine nuts, especially if you use basil as the fresh herb. However, the slightly richer texture and earthier flavor of this pesto has turned it into a favorite of mine.

There are many interesting variations of pumpkin seed pesto. A few to try:

• Pumpkin Seed Pesto with Basil and Parsley
• Vegan Pumpkin Seed Pesto
• Pumpkin Seed-Cilantro Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients:

• 1/2 cup raw, shelled, unsalted pumpkin seeds (pepitas)
• 1 clove of garlic
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano
• 3 cups loosely packed fresh basil leaves
• 1/4 to 1/2 cup olive oil
• 2 teaspoons lemon juice
• salt to taste

Preparation:

In a food processor, blend pumpkin seeds and garlic until the seeds are finely chopped.

Add the cheese and pulse a few more times.

Add the basil leaves, pulsing until finely chopped. Stop and scrape the sides down as needed.

With the blade running, add the lemon juice and slowly drizzle in the oil. Add 1/4 cup, then drizzle in more oil to adjust the texture to your liking. Add salt to taste.

© recipe 2012 Jennifer Meier licensed to About.com, Inc.

Cooking with Pesto

Pesto is fantastic when simply used as a sauce for plain pasta or as a spread for slices of great bread. But don't stop there. Pesto can top everything from potatoes to fish to eggs to steak. Or, try one of these interesting recipes with pesto:

• Quinoa with Pesto
• Flatbread Pizza with Mint Pesto and Ricotta
• Eggplant Mozzarella Sandwich with Pesto
• Brie with Pesto
• Pesto Chicken Meatballs
• Baked Tofu Cutlets with Pesto
• Ricotta and Pesto Lasagna

Tips for Making and Storing Pesto

Ingredients

Traditional ingredients for pesto are pine nuts, basil, garlic and a blend of Parmigiano-Reggiano and Pecorino cheese. Keeping the basic formula of nuts+herbs+garlic+oil, there is much room to improvise. Pumpkin seeds, pistachios, walnuts and almonds are commonly used in pesto. Parsley, mint and cilantro are flavorful substitutions for basil. As for the cheese, you'll get the best results by sticking with a hard Italian-style cheese; you really can't go wrong with some combination of Parmigiano or Grana Padano and Pecorino.

Technique

Don't worry too much about using exact measurements. Use pesto recipes as a guide, then add more herbs, cheese, garlic or olive oil according to your own tastes.

Pesto can be made by hand, by chopping the ingredients with a knife or by using a mortar and pestle, or in a food processor. Some prefer the handmade, chunkier style; others like the smooth, creamy texture of pesto made in a food processor.

How Long Will Pesto Keep?

Pesto is best eaten soon after it's made. Keeping the green color vibrant is difficult to do and the flavor of homemade pesto tends to fade after a few days as well. The best way to store pesto is to first put the pesto in a bowl or jar. Air causes discoloration, so either pour a thin layer of olive oil on top of the pesto or press plastic wrap directly onto the pesto. Then seal the container and refrigerate. If you're really concerned about keeping the color bright, add a small handful of blanched spinach leaves while making the pesto.

Pesto can be frozen either in large portions or in small portions. An easy way to freeze small portions is to first freeze the pesto in an ice cube tray, then pop out the cubes and put them in freezer bags.