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Pumpkin Seed Pesto

From the recipe box Bluebird Recipes by

Introduction

Pesto from pumpkin seeds and basil makes a delicious topping for pumpkin, pasta, or roasted veggie dishes.

Ingredients

2 cups unsalted green (hulls removed) pumpkin seeds
¾ cup extra-virgin olive oil
2 Tbsp. Balsamic Vinegar
1 cup chopped sweet basil
3 cloves of garlic
~ salt

Steps

  1. Roast the green pumpkin seeds on oiled cookie sheet with sea salt to taste in a 375 degree oven until puffed and toasted for about 10 minutes.
  2. Place all ingredients in food processor and blend until a course paste is made. Chill and serve.

This content is from the Bluebird Recipes collection.

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