PUMPKIN SEED PESTO & ROASTED PUMPKIN RECIPE BY TASTY
Here's what you need: small pumpkin, raw pumpkin seeds, olive oil, kosher salt, pepper, fresh arugula, fresh basil leaf, garlic, lemon juice, water
Provided by Rachel Gaewski
Yield 5 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 272 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
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