To keep things seasonal pumpkin is on the menu! However, rather than exhalt the sweet side of the iconoclastic October curbita – let’s go for something savoury, high in zinc and omegas – let’s go for her seeds with a pepita pesto! This pesto is particularly delicious on grilled or broiled fish but also makes a tasty vegan sauce for pasta or quinoa salads.
Yield: 2/3 cup
- 1/3 cup raw pumpkin seeds (pepitas)
- 1 cup lightly packed cilantro
- 1/2 cup lightly packed fresh parsley
- 2 tbsp pumpkin seed oil or extra virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 1 clove garlic, minced
- 1 small red hot pepper or green hot pepper (optional), coarsely chopped
- 1/4 tsp salt
- Place a dry skillet on medium heat, add the pumpkin seeds/pepitas seeds are golden and popping starts to subside – usually about 5 minutes.
- Transfer the seeds to the food processor and add cilantro, parsley, 1/4 cup water, oil, lime juice, garlic, hot pepper (if choose to use it for a little more heat) and salt. Purée until smooth, adding up to 2 tbsp more water – consistency should be on the thicker side.
- If not using right away, place in an airtight container, leaving 1/2-inch room from the lid. Can refrigerate for up to 3 days or freeze for up to 6 months.