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Sauteed Vegetables with Pumpkin Seed Pesto

October 1, 2012 by lauren.kelly 4 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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…

Ingredients

Pesto:

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

 

Vegetables:

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

Instructions:

  • 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…

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Filed Under: Gluten Free, Pasta, Recipes, Vegan, Vegetarian, Wheat Free Tagged With: meatless, meatless monday, pumpkin pesto, pumpkin seed pesto, vegan, vegetarian

Comments

  1. Carole says

    May 2, 2013 at 11:23 pm

    Lauren, thanks for adding this to the collection. Cheers

    Reply

Trackbacks

  1. Grilled Pesto Shrimp Vegetable Kabobs says:
    December 10, 2013 at 1:52 pm

    […] Sauteed Vegetables with Pumpkin Seed Pesto […]

    Reply
  2. Simple Pesto Recipe says:
    December 10, 2013 at 6:52 pm

    […] types of nuts and seeds.  In this recipe I use basil and pine nuts.  I’ve also made Pumpkin Pesto with pumpkin seeds that was ridiculously delicious too.  The possibilities are endless… you […]

    Reply
  3. Zucchini Noodles with Sun Dried Tomato Pesto says:
    June 21, 2014 at 1:25 pm

    […] as with any pesto recipe, you can use whatever nuts or seeds you’d like (check out my Pumpkin Seed Pesto) and whatever cheese you like (my Simple Pesto recipe).  Get creative because pesto is awesome any […]

    Reply

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