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
- Preheat the oven to 375 degrees.
- Toss the pumpkin seeds with 1 tbsp olive oil and spread out in a single layer on a sheet pan. Roast for 10 minutes.
- 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.
- Store in a jar in the fridge for up to a week.