Pumpkin Pesto Sauce Recipes

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.

Steps:

• Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
• Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
• Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Steps:

• Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
• Place the toasted seeds in a food processor and grind until fine.
• Add the garlic and salt then pulse again.
• While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
• Keep adding as these get blended in until all of the greens are incorporated.
• Pour the oil through the top opening and continue blending.
• You might have to stop occasionally to scrape down the sides of the food processor.
• Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

Steps:

• Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
• Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
• Simmer for 5 minutes, stirring often.
• Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
• Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
• Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
• Let sit for 5 minutes for the flavors to blend, and then serve.
• This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
• This is my first posted recipe--be gentle with me!