Best 5 Pumpkin Seed Basil And Miso Pesto Recipes
Pumpkin seeds, basil, and miso come together to create a flavorful and versatile vegan pesto that is sure to impress. This creamy and nutty pesto is not only delicious, but it is also incredibly easy to make and can be used in a variety of dishes. Whether you are looking for a quick and easy pasta sauce, a flavorful spread for sandwiches, or a marinade for grilled vegetables, this pumpkin seed basil and miso pesto is the perfect choice.
Let's cook with our recipes!
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.
PUMPKIN SEED, BASIL AND MISO PESTO
This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.
Provided by Sharon123
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 325*.
- Toast pumpkin seeds for 5 minutes.
- Place seeds and all remaining ingredients in a food processor andblend until smooth.
- Store, covered, in the refrigerator for up to five days.
PUMPKIN SEED PESTO
Steps:
- Gather the ingredients.
- Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
- Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
- Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.
Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 46 mg, Sugar 0 g, Fat 10 g, ServingSize Makes 1 1/2 cups (12 servings), UnsaturatedFat 0 g
PUMPKIN SEED PESTO
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
- Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
BASIL, LIME AND PUMPKIN SEED PESTO
While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basil's fresh flavor with rich, nutty pumpkin seeds and zingy lime-a nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesn't even require the tried and true Parmesan cheese!
Provided by SassiFras
Categories Lime
Time 12m
Yield 1 cup of sauce, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor. Add the remaining ingredients. Add more olive oil or lime juice to thin if necessary.
Nutrition Facts : Calories 512.9, Fat 45.3, SaturatedFat 7.9, Sodium 14.9, Carbohydrate 17.3, Fiber 3.8, Sugar 1.3, Protein 17.9
Tips:
- For the best flavor, use fresh pumpkin seeds. If you only have roasted pumpkin seeds, toast them in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until fragrant and slightly browned.
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.
- This pesto is a great way to add a boost of flavor to pasta, pizza, sandwiches, and salads. It can also be used as a dip for vegetables or crackers.
- If you don't have miso paste, you can substitute 1 tablespoon of soy sauce or tamari.
- If you don't have nutritional yeast, you can substitute 1/4 cup of grated Parmesan cheese.
Conclusion:
Pumpkin seed basil and miso pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make, and it's a great way to use up leftover pumpkin seeds. With its nutty, earthy flavor and creamy texture, this pesto is sure to be a hit with everyone who tries it. So next time you're looking for a new way to add flavor to your meals, give this pesto a try. You won't be disappointed!
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