Best Pumpkin Seed Pesto Roasted Pumpkin Recipe By Tasty Recipes

PUMPKIN SEED PESTO & ROASTED PUMPKIN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
• Use a sharp knife to carefully cut a circle around the stem of the pumpkin and remove the top. Use an ice cream scoop to scoop out the pumpkin seeds and flesh of the pumpkin and transfer to a bowl. Set aside.
• Cut the pumpkin into large pieces and and transfer to one of the baking sheets. Brush with olive oil and season with salt and pepper to taste. Bake for 1 hour and 15 minutes or until pumpkin is fork tender.
• Separate the pumpkin seeds from the flesh and rinse and dry them.
• Add the pumpkin seeds to the other baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
• Bake for 20 minutes, stirring halfway through, until golden brown and crunchy.
• In a food processor, combine the arugula, basil, roasted pumpkin seeds, garlic, olive oil, lemon juice, water, and salt and process until smooth.
• Serve with your favorite roasted vegetables.
• Enjoy!

PUMPKIN SEED PESTO

Steps:

• Gather the ingredients.
• Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
• Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
• Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.