Questioning what to do with pumpkin seeds after a couple of visits to the pumpkin patch? Don’t allow them to go to waste!
Pumpkin seeds are wealthy in zinc and wholesome fat, making them a fantastic addition to recipes calling for related seeds — like pesto!
We first ran this pumpkin seed pesto recipe in celebration of Honey Hello’s one yr anniversary. 5 years later, the recipe remains to be a favourite — and so is the small, however mighty Echo Park cafe!
We’re bringing this pumpkin seed-based recipe up simply in time for all these pumpkin patch visits. This pumpkin seed pesto recipe is used within the cafe’s That One Bowl alongside sprouted quinoa, a turmeric poached egg, spiralized cucumber noodles, massaged kale, beet pickled onions, cherry tomatoes, watermelon radish matchsticks, lemon zest, and paprika roasted pumpkin seeds.
Get formidable and make this bowl at house or just toss is over oven-roasted veggies or any grain bowl of your selecting!
Vegan Pumpkin Seed + Arugula Pesto
1 massive clove garlic or 1 Tbsp crushed garlic
2 cups basil, loosely packed
½ cup additional virgin olive oil
¼ cup salted sprouted pumpkin seeds*
2 1/2 Tbsp lemon juice
1 oz arugula
pinch black pepper
1/4 tsp sea salt plus extra to style
*Purchase seeds sprouted or be taught the short sprouting methodology from our current class.
Toss pumpkin seeds in olive oil, salt and pepper. Toast on a baking sheet in oven at 350 till golden, round quarter-hour.
In a meals processor or blender, mix basil, arugula, lemon juice and mix till you get a thick paste. Add pumpkin seeds. Slowly drizzle in olive oil to emulsify. Add nutmeg, salt, pepper an
Learn Subsequent: Inside our Mom’s Day cooking class with the Honey Hello founders