Save those pumpkin seeds when you’re carving your pumpkin for Halloween! Pumpkin Seed Pesto is a yummy, quick recipe that uses those leftover seeds and perfect for Halloween parties.
Pumpkin Seed Pesto Recipe
Makes 8 servings
1 cup pumpkin seeds
1 cup Italian parsley
2 cloves garlic, roasted
5 tbsp lemon juice
1 tsp NutriFit Rockin’ Moroccan Spice Blend
6 tbsp vegetable broth
1 tsp extra virgin olive oil
1 cup great northern beans
Note: For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp. coriander, 1/4 tsp. black pepper
1. Roast the pumpkin seeds in a dry skillet until fragrant and golden.
2. Put all of the ingredients in the workbowl of a food processor, except the olive oil. Process until smooth.
3. With the motor running, drizzle in the olive oil. Add more broth, if mixture is too dry.