This unique southwestern-inspired pesto is made with pepitas, which are the green pumpkin seeds that have been shelled from their white hulls. This pesto is particularly great with grilled shrimp, butternut squash ravioli, or pork chops; blended with avocado as a dip for tortilla chips; smeared on a black bean quesadilla; or tossed with penne, chorizo, and roasted red peppers. That should keep you busy for a while!
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Warm 1/2 cup olive oil over low heat in a small skillet and add the sliced garlic. Raise the heat to medium and sauté until garlic is lightly tanned and aromatic. Remove garlic from oil with a slotted spoon and drain on paper towels. Add pumpkin seeds to the oil and raise heat to medium-high, stirring. Cook for about 2 minutes, until seeds start to crackle and pop (be careful!) and are lightly browned. Remove seeds from oil with a slotted spoon and drain on paper towels. Reserve the oil. When the garlic and pumpkin seeds have cooled, transfer to the bowl of a food processor, and add the cheese and herbs. Pulse 3 or 4 times, until well mixed. Add vinegar and the reserved garlic oil. With the motor running, slowly pour in remaining olive oil until mixture reaches desired consistency. Season to taste with salt and red pepper.
