Best 4 Horseradish Pumpkin Seed Pesto Recipes
Indulge in a culinary symphony of flavors with a medley of pesto recipes that cater to every palate. From the classic basil pesto to the unique horseradish pumpkin seed pesto, this article presents a diverse array of pesto creations that will elevate your culinary artistry. Discover the vibrant green of the traditional basil pesto, bursting with the aromatic freshness of basil, garlic, pine nuts, and Parmesan cheese. Embark on a zesty adventure with the lemon pesto, where bright lemon zest and juice dance harmoniously with herbs, nuts, and cheese. Experience the piquant kick of the arugula pesto, where peppery arugula combines with tangy lemon, garlic, and nuts for a delightful twist. Dive into the creamy depths of the avocado pesto, a luscious blend of ripe avocados, herbs, nuts, and a hint of lime, perfect for a creamy and flavorful touch. And finally, relish the bold and earthy notes of the horseradish pumpkin seed pesto, where the sharp intensity of horseradish meets the nutty richness of pumpkin seeds, creating a tantalizing harmony of flavors. With these diverse pesto recipes at your fingertips, transform ordinary dishes into culinary masterpieces, one flavorful creation at a time.
Let's cook with our recipes!
HORSERADISH-PUMPKIN SEED PESTO
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Provided by Claire Saffitz
Categories Bon Appétit Horseradish Seed Sauce Kid-Friendly Cilantro Quick and Healthy Small Plates
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
- Do Ahead
- Pesto can be made 5 days ahead. Cover and chill.
PUMPKIN SEED PESTO
This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and basil for a seasonal variation on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.
- In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.
PUMPKIN SEED PESTO
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
- Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
Tips:
- Choose the right pumpkin seeds: Use raw, hulled pumpkin seeds for the best flavor and texture. If you can't find hulled seeds, you can hull them yourself by soaking them in water for a few hours, then rubbing the hulls off with your fingers.
- Roast the pumpkin seeds: Roasting the pumpkin seeds brings out their flavor and makes them more crunchy. You can roast them in the oven or in a skillet over medium heat. Just be sure to watch them closely so they don't burn.
- Use fresh herbs: Fresh herbs, such as basil, parsley, and cilantro, add a bright, vibrant flavor to the pesto. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't over-process the pesto: Pesto is best when it has a slightly chunky texture. If you over-process it, it will become smooth and lose some of its flavor.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the pesto. Choose a good quality extra virgin olive oil that has a fruity, peppery flavor.
Conclusion:
Horseradish pumpkin seed pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a spicy, nutty flavor to sandwiches, wraps, pasta dishes, and grilled meats. It can also be used as a dip for vegetables or crackers. With its unique flavor and texture, horseradish pumpkin seed pesto is sure to be a hit with your family and friends.
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