Anyone else out there LOVE pesto? I love all kinds of pesto, The beauty of pesto is that it is extremely versatile and fun to play with. In this yummy recipe, I used PUMPKIN SEEDS instead of the typical pine nuts. Oh man does it taste DELICIOUS!!
Pumpkin seeds are packed with vitamins, minerals, antioxidants, fiber and protein. Many people are quick to throw away all of those seeds after carving and creating those fun jack-o-lanterns. Don’t throw them away! Now you know what you can do with them….PUMPKIN SEED PESTO 🙂
I decided to try Trader Joe’s Organic Corn Pasta. It’s wheat and gluten-free and really tasty. My family isn’t on a wheat or gluten-free diet, but since I wrote my cookbook, I always look forward to trying new products.
I hope you like this recipe as much as we did! Ok, here it goes…
1/4 cup olive oil (more if necessary)
1/2 cup torn fresh basil
1/2 cup raw pumpkin seeds
1/4 grated Parmesan cheese
2-3 cloves garlic
1 clove garlic, diced
1 tablespoon olive or grapeseed oil
1 yellow squash, chopped
1 zucchini, chopped
1/2 cup sliced mushrooms
1 orange pepper, chopped
1 teaspoon dried basil
1/2 cup low sodium vegetable broth
2 cups fresh spinach
- Place all the ingredients to make pesto in a high speed blender or food processor. Blend for 2-3 minutes until smooth. Add additional oil if the mixture gets stuck on the sides of the blender. Set the pesto aside * Note: I like to leave some of the seeds in tact, making the pesto a little “chunky” as opposed to “smooth”. This isn’t the prettiest picture, but this is what it looks like…
- In a large skillet, place oil and garlic. Saute over medium-low heat for a minute or two then add chopped squash, zucchini, mushrooms and pepper. Add dried basil and stir to combine. Cook for 4-5 minutes until vegetables become tender.
- Add vegetable broth and spinach. Stir well until spinach wilts and remove from heat. Pour vegetables over cooked pasta and pour desired amount of pumpkin seed pesto on top. Mix well and serve immediately. ENJOY!
And the finished product…