Best 4 Horseradish Pumpkin Seed Pesto Recipes
Horseradish pumpkin seed pesto is a delectable and versatile condiment that adds a unique flavor to a variety of dishes. Made from a combination of fresh horseradish, roasted pumpkin seeds, aromatic herbs, and tangy lemon juice, this pesto offers a harmonious blend of sweet, spicy, and savory notes. Whether you're looking to elevate a simple pasta dish, add zest to grilled meats, or create a flavorful dipping sauce, horseradish pumpkin seed pesto is sure to impress your taste buds and elevate your culinary creations.
Here are our top 4 tried and tested recipes!
HORSERADISH-PUMPKIN SEED PESTO
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Provided by Claire Saffitz
Categories Bon Appétit Horseradish Seed Sauce Kid-Friendly Cilantro Quick and Healthy Small Plates
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
- Do Ahead
- Pesto can be made 5 days ahead. Cover and chill.
PUMPKIN SEED PESTO
This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and basil for a seasonal variation on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.
- In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.
BEETS WITH HORSERADISH AND PUMPKIN SEEDS
Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
- Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
- In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
- In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
- Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).
PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)
A mouthwatering selection from ExtraVeganZa, posted as written that makes a nice change for pasta dishes and pizzas from the traditional basil and walnut pesto. Add some nutritional yeast for cheeziness factor since this lacks parmesan or asiago cheese.
Provided by the80srule
Categories Sauces
Time 20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
- Place the toasted seeds in a food processor and grind until fine.
- Add the garlic and salt then pulse again.
- While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
- Keep adding as these get blended in until all of the greens are incorporated.
- Pour the oil through the top opening and continue blending.
- You might have to stop occasionally to scrape down the sides of the food processor.
- Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.
Tips:
- For a creamier pesto, add a little bit of olive oil or water.
- If you don't have pumpkin seeds, you can use other nuts or seeds, such as sunflower seeds, walnuts, or pine nuts.
- Add a little bit of grated Parmesan cheese for a salty, nutty flavor.
- If you like a spicy pesto, add a pinch of red pepper flakes.
- Use fresh herbs for the best flavor.
- Store pesto in an airtight container in the refrigerator for up to 5 days.
- Pesto can be used as a spread on sandwiches and wraps, as a dip for vegetables, or as a sauce for pasta and chicken.
Conclusion:
Horseradish pumpkin seed pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy, spicy, or nutty, there's a horseradish pumpkin seed pesto recipe out there for you. So next time you're looking for a new way to add flavor to your meals, give horseradish pumpkin seed pesto a try.
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