I love that pesto is so adaptable and leans to different combinations...
Cashew and Parsley Pesto
and
Walnut and Basil Pesto
I decided to blend together toasted pumpkin seeds and spinach for a new twist on pesto. It was great on hot pasta but also delicious as a dip with crackers.
Pumpkin Seed and Spinach Pesto
4 c packed baby spinach (My photo below shows a small bunch of basil leaves as well.)
1/4 c toasted pumpkin seeds
1-2 cloves garlic, minced
juice of 1/2 lemon (1-2 TB juice)
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 c nutritional yeast flakes (optional)
1/4 c extra-virgin olive oil (You might need more or less, depending on the consistency.)
Place spinach in food processor and pulse a few times. Add toasted pumpkin seeds, minced garlic, lemon juice, salt, pepper, and nutritional yeast flakes. Process until smooth, scrape down sides.
While processor is on, slowly pour olive oil through opening in lid. Continue processing until smooth consistency. Turn off, scrape down sides one more time and determine if this is your desired consistency. It should be fairly loose and it will harden slightly once refrigerated.
Serve over hot pasta, as a dip, spread on a sandwich, or use as a salad dressing.
What is your favorite blend of pesto? I love it basic, like my walnut and basil blend. But, I do like to mix it up and my next pesto-making attempt will be using Como Water's recipe for Roasted Carrots and Sunflower Seeds - yum!
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