Pumpkin Pesto

Need pumpkin seed inspiration? Try this simple spread.

Got pumpkin seeds? If all that jack-o-lantern carving and pumpkin-pie-baking has left you with a surplus of seeds, give this quick Pumpkin Seed & Spinach Pesto a try. It’s versatile, it’s vegan and it is one delicious way to use up every last bit of those fall pumpkins.

Need a simple way to shell those seeds? Just clean and dry them, lay them out on a kitchen towel on the counter and roll over them with a rolling pin, just hard enough to crack the shells a bit. Toss them in some boiling water for 5 minutes or so and watch those shells slide right off. Voila! Ready for pesto!

Pumpkin Seed & Spinach Pesto
Makes 1 cup

1 cup raw hulled pumpkin seeds

5 tbsp extra virgin olive oil, divided

juice of 1/2 a lemon

2 small garlic cloves

1/2 cup fresh cilantro

1/2 cup packed baby spinach

pinch of sea salt

  1. Preheat the oven to 375 degrees.
  2. Toss the pumpkin seeds with 1 tbsp olive oil and spread out in a single layer on a sheet pan. Roast for 10 minutes.
  3. Combine cooled seeds, the remaining 1/4 cup olive oil, lemon juice, garlic cloves, cilantro, spinach and sea salt in a food processor until you reach a paste-like consistency.
  4. Store in a jar in the fridge for up to a week.

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