Pumpkin Seed Pesto

  Making a pesto from pumpkin seeds sounds a little strange, we know, but once you try this it will be your new seasonal favorite.  A good recipe to eat plain (with crackers and cheese) but also one you can use as you would a regular pesto.  If you run out of ideas on how to use this pesto, the Food Network has an article on 50 things to make with pesto.  You heard me, 50 different ideas of how to best use pesto. While this recipe makes a good amount (over 2 cups) you can also freeze half and bring it out throughout the year, so you'll never be without pumpkin!  As a person who is not a fan of pumpkin (at all), this girl ended up eating some of this without even knowing it.  You might even be able to sneak this pumpkin dish past picky children.

Pumpkin Seed Pesto

from Whole Foods Market

YIELDS: 2 ½ cups

INGREDIENTS:

2 cups unsalted hulled (green) pumpkin seeds

6 Tbsp. extra-virgin olive oil, divided

Salt and pepper to taste

¼ cup water

2 Tbsp. fresh lemon juice, or to taste

3 cloves garlic

1 cup roughly chopped fresh cilantro

DIRECTIONS:

Preheat oven to 375°F.  Toss pumpkin seeds with 2 tablespoons of oil and salt then spread out in a single layer on a large baking sheet.  Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to cool.

Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining oil.  Pulse until mixture forms a coarse paste then season with salt and pepper.  Cover and chill until ready to use.  Pesto needs to sit overnight for the flavors to fully blossom.