Pumpkin Seed Fresh Basil Pesto
This is my favorite time of year, getting ready for the holidays. I love to begin with Halloween, and the Fall weather. We don’t carve our pumpkin, but I do display for a couple of weeks until I just can’t take it anymore. I can’t wait to make fresh homemade pumpkin pies and pumpkin cheesecake! I’ve always wondered what to do with the pumpkin seeds. I usually give them to the chickens as a treat. They’ll just have to share this year.
I’m making a Pumpkin Seed Fresh Basil Pesto. It’s not only nutritious, but it is really soooooo delicious!
Start off by roasting the Pumpkin Seeds. This is very easy to do.
All you do is rinse the Pumpkin Seeds to rid them of the pumpkin strands.
Dry them off and spread on a cookie sheet.
Drizzle some Olive Oil over them and sprinkle some spices. I used Kosher Salt, Pepper and a little Cayenne Pepper.
Bake for about 30 minutes at 350F degrees or until a roasted, not burnt color.
(You can munch on some of them too.)
Pumpkin Seed Fresh Basil Pesto
Ingredients
1/4 cup Roasted Pumpkin Seeds
2 cups fresh Basil (I used African Blue and Thai Basils, you can use any of your favorite Basil)
1 clove fresh Garlic
pinch of Kosher Salt
2/3 cup fresh grated Parmesan Cheese
1/4 cup Olive Oil
Directions
In a food processor, add pumpkin seeds, fresh basil, garlic, and salt. Process until pureed.
In a mixing bowl, add the pureed mixture, grated Parmesan cheese, and olive oil and mix thoroughly. Add more olive oil for the consistency you desire.
{ 4 comments… read them below or add one }
I grow a little basil in my garden in northern Michigan, and now I’m growing it in the house. I took cuttings from the tops outside and rooted them. I don’t expect such beautiful plants as the ones grown outside, but I’ve already had to cut the tops and used them to make caprese salad. My family loves it. We also love roasting pumpkin seeds and I’ll try your recipe. My question is, do you ever roast other squash seeds? I’d rather roast and eat them than put them in my compost. However, no one ever talks about seeds from Buttercup, Butternut, or acorn squash. Do you know anything about using other seeds?
Personally I haven’t tried the other seeds. But why not replace the other squash seeds and roast like the pumpkin seeds and try them! They are edible, and you may have come up with another snack!
Love Your Basil,
Ramona
Do you use the whole seeds in the shell in the pesto? Seems like it would be hard to get smooth. When we eat the roasted seeds we generally discard the shells.
Yes you use the whole pumpkin seed. You puree it in the food processor so the shells are all mashed up. Try it and let me know what you think…
Love Your Basil,
Ramona