Pesto and Pumpkins…An Interesting Combination

So, you may have already guessed
by now that this article revolves around pesto and pumpkins in some
way or another. Basil pesto is somewhat popular when it comes to
serving it on a sandwich. Pesto is basically a sauce that typically
consists of basil, grated cheese, olive oil, garlic, pine nuts, etc. What makes a basil pesto even better is the fact that basil is known for it’s treatment for coughs, intestinal problems, and skin diseases. If you have never tried any kind of pesto before then I greatly
encourage you to do so now. It is really quite tasty! Since we are
technically in fall now I thought that I would introduce all of you
to a pesto recipe that I found online while doing some browsing. It
is an eco-pesto treat that I believe is sure to deliver some
interesting results this far.

Follow these directions to make
a “Pumpkin Seed Pesto”:

3 cups fresh green basil leaves (packed)

2 medium cloves of garlic (pressed)

1 teaspoon unrefined traditional sea salt

4 Tablespoons pine nuts, pumpkin seeds, or hemp seed nut (shelled hemp seeds)

1/4 cup extra-virgin olive oil

1/4 cup pumpkin seed oil

1/2 cup grated Parmigiana cheese (hard grating cheese from Parma, Italy)

Directions:

Place in food processor: basil leaves, garlic, grey sea salt, pine nuts ( or hemp seed nut or pumpkin seeds ).

Pulse until mixture is smooth

Add: olive oil and pumpkin seed oil and Parmigiana cheese

Process until thoroughly mixed.

Yield: approx. 2 cups

Storage: refrigerate for a few days or freeze for up to six months in small glass jars

*To keep the pesto from oxidizing (so that the top layer will not turn black), put 1/4 inch of olive oil to cover top.
Serving suggestion: A traditional accompaniment to pasta or spread liberally on slices of baguette.

This recipe is by Eco-Natural.com.

If
anyone decides to try this recipe out be sure to leave a comment and
let everyone know how it turned out for you . This recipe sounds
like it will make a great fall treat! We look forward to hearing from
each and every one of you. Good luck to you all with this recipe!

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.