Pumpkin Seed and Spinach Pesto

Pumpkin Seed and Spinach Pesto

I have made lots of pestos.  Here are links to Light Basil Pesto, Kale and Walnut Pesto, and Avocado Pesto.  While all similar, they're unique enough to make at different times. 

This recipe is great for a dip - as I did with carrots this afternoon while watching Harry Potter 2 with Brennan.  Also good with pasta, as a spread for a sandwich or baguette, on top of sauteed vegetables, and as a dip with crackers.

I wish I could give credit where it's due, but someone gave me a copy of this recipe.  I'm pretty sure it's been in my to-make folder for a long, long time.

Heat the oven to 350* and toast raw pumpkin seeds for 15 minutes until golden.

While the seeds are toasting, bring a pot of salted water to a boil and blanch the spinach, garlic cloves, and thyme sprigs for 1 minute.  Remove from the water with a slotted spoon and let the spinach cool.  Then squeeze out any excess moisture, and pull the leaves from the thyme sprigs.

 

Combine the spinach, thyme, garlic, slightly cooled pumpkin seeds, grated Parmesan and olive in a blender or food processor and season with lemon juice and sea salt.  Blend until smooth.

 

This recipe makes a "dry" pesto, so if you want a more "wet" one, add more olive oil.

 

 



Double click to print as a 5x7 recipe card.

 

 

Enjoy!