Best 3 Pumpkin Seed Arugula Pesto Sauce Vegan Recipes
Craving a flavorful vegan pesto sauce that's not only delectable but also a nutritional powerhouse? Look no further! Pumpkin seed arugula pesto sauce is a vegan-friendly culinary creation that offers a delightful blend of nutty, peppery, and tangy flavors. With its vibrant green hue and rich texture, this sauce promises a delightful experience for your taste buds. Whether you're a vegan seeking innovative and flavorful recipes or simply a food enthusiast searching for unique culinary experiences, this article will guide you through the process of creating the perfect pumpkin seed arugula pesto sauce that will elevate your meals to new heights.
Here are our top 3 tried and tested recipes!
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.
PUMPKIN SEED PESTO SAUCE RECIPE
Pumpkin Seed Pesto, or pepita pesto, is a delicious pesto made without nuts! Pumpkin seeds are an easy substitution for pine nuts and provide a mild crunch in pesto sauce.
Provided by Kristina Todini, RDN
Categories Sauces, Dressings + Dips
Time 5m
Number Of Ingredients 8
Steps:
- Wash and prep the basil: First, make sure to clean your basil by placing it in a bowl of water and swirling around with your hand to clean off of any dirt. Once clean, lay your basil flat to dry or spin it in a salad spinner.
- Blend the greens, pepitas, garlic, and oil: Next pulse the basil in a food processor with the pepita and garlic cloves. Process until finely chopped, then continue to pulse while drizzling in olive oil. You should use enough oil for the ingredients to be well coated.
- Add nutritional yeast, spices, and lemon juice: Finally, add in nutritional yeast, salt, and pepper. Taste and add more as needed.
Nutrition Facts : ServingSize 1 serving, Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 6 g
PUMPKIN PESTO SAUCE
Make and share this Pumpkin Pesto Sauce recipe from Food.com.
Provided by Chickenzombies
Categories Sauces
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
- Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
- Simmer for 5 minutes, stirring often.
- Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
- Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
- Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
- Let sit for 5 minutes for the flavors to blend, and then serve.
- This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
- This is my first posted recipe--be gentle with me!
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pesto.
- Toast the pumpkin seeds before using them. This will enhance their flavor and give the pesto a more complex flavor profile.
- Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
- Add the ingredients slowly and gradually, while the food processor or blender is running. This will help to prevent the pesto from becoming too thick or oily.
- Taste the pesto as you make it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion
Pumpkin seed arugula pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, sandwiches, and salads. This vegan pesto is also a great way to get your daily dose of healthy fats and nutrients. So next time you are looking for a quick and easy way to add flavor to your meals, give pumpkin seed arugula pesto a try!
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