pumpkin seed pesto

comments 3
cooking in season

I tried a recipe from Stephen Pyles’ Southwestern Vegetarian and it was okay. The family devoured it, but it lacked a little punch. Pretty much everything in the recipe comes from my “pantry” stock, so it was really easy to make in a pinch. Next time around, I’ll probably up the portion of pumpkin seeds, add more lemon juice and maybe a dash of ancho puree into it.

Served it on linguini with some powdered chile and fresh parmesan on top.

The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.

3 Comments

  1. i did make it again with some ancho puree and it all had some nice kick to it. chipotle in little bits would work. i froze about half of the recipe in an ice tray and we use it as backup for a quick bowl of pasta. love it in sandwiches, too.

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