Pumpkin recipes for fall never get old! The other day, I bought a bottle of pumpkin seed oil from Trader Joe’s. I had no idea what I was going to do with it…but figured that I couldn’t go wrong with a delicious flavored oil. The bottle recommended it for bread dipping and salad dressing, but I figured there had to be another fun way to use it!
I’ve always loved pesto. Pesto on pasta, pesto on sandwiches, pesto mixed into my chicken salad. It’s pretty simple to make your own pesto. You throw some basil, pine nuts, and olive oil into a food processor and blend them all together. Voila! Pesto!
So…why not use pumpkin seeds in the place of pine nuts, and pumpkin oil in place of olive oil? The resulting pumpkin seed pesto pasta was awesome, with a very mellow nutty, pumpkin-y flavor. I mixed the pesto up with angel hair pasta, whose delicate texture works really well to accentuate the pumpkin pesto flavors.
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pumpkin seeds, roasted and shelled
- 1/3 cup olive oil
- 1/3 cup pumpkin seed oil
- salt and pepper to taste
- 1 lb pasta of your choice
- 1/2 cup freshly grated parmesan
- Combine basil, garlic, and pumpkin seeds in a food processor and pulse until coarsely chopped. Add olive oil and pumpkin seed oil and process until fully incorporated and smooth.
- Mix in parmesan cheese.
- Boil water and cook pasta according to package directions. Drain water and return pasta to pot. Mix in pumpkin pesto sauce.
- Top with pumpkin seeds and grated parmesan cheese.
- Serve and enjoy!