Pumpkin Seed Pesto Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes. Remove from the heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed. Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.
• Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto.
• Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste. Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens. Refrigerate, uncovered, at least 2 hours or overnight.
• Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour. Let rest 15 minutes, then cut each hen in half. Serve with the reserved 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.

Steps:

• Preheat oven to 325*.
• Toast pumpkin seeds for 5 minutes.
• Place seeds and all remaining ingredients in a food processor andblend until smooth.
• Store, covered, in the refrigerator for up to five days.

Steps:

• Warm 1/2 cup olive oil over low heat in a small skillet and add the sliced garlic. Raise the heat to medium and sauté until garlic is lightly tanned and aromatic. Remove garlic from oil with a slotted spoon and drain on paper towels. Add pumpkin seeds to the oil and raise heat to medium-high, stirring. Cook for about 2 minutes, until seeds start to crackle and pop (be careful!) and are lightly browned. Remove seeds from oil with a slotted spoon and drain on paper towels. Reserve the oil. When the garlic and pumpkin seeds have cooled, transfer to the bowl of a food processor, and add the cheese and herbs. Pulse 3 or 4 times, until well mixed. Add vinegar and the reserved garlic oil. With the motor running, slowly pour in remaining olive oil until mixture reaches desired consistency. Season to taste with salt and red pepper.

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.

Steps:

• Combine pumpkin seeds, Parmesan and garlic, and process until seeds are finely ground. Add remaining ingredients and blend just enough to combine.