“What did the butcher say to the customer on Halloween?” (See below.)
It’s been almost a year since we began writing it down for Gus and anyone else interested our gluten-free path and recipes. The first post was a shot from the hip, a beloved recipe I’d sent Gus in response to his request for something he could make for his “Farm to Table” seminar using squash harvested from the on-campus organic garden. The jack-o-lantern Nick carved the day before illustrated it. Because it’s October we’re again thinking pumpkins.
Pumpkin Seed Pesto aka “Pepitas Pesto”
1 cup (4oz.) toasted pepitas/shelled pumpkin seeds
1 clove garlic, finely minced
1/4 cup fresh cilantro leaves
1 teaspoon fresh ground pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons grated Parmesan or Robusto cheese
1/4 – 1/2 cup extra virgin olive oil
1. Combine 3/4 cup (3oz.) pepitas, garlic, cilantro, pepper, salt, and cumin powder in a food processor. Whir to blend finely.
2. Add the cheese and process again, scraping the sides down as needed.
3. With the motor running slowly drizzle in the olive oil using 1/4 – 1/2 cup depending on the consistency you prefer.
4. Turn the pesto into a small bowl and fold in the remaining 1/4 cup pepitas.
“Happy Hollow Weenie!” Serve Pepitas Pesto as a topping for tacos, enchiladas, quesadillas, or grilled chicken or fish. Trust us, you’re going to find reasons to make this often and use it in a variety of ways.