When we go through our LaurenConrad.com inbox to read your questions for Ask Lauren posts, look for new Chic of the Week submissions, and check out your Halloween Costume Contest submissions (which we will be doing all month long!), we often find some fun emails that really inspire us. We recently came across one reader’s email that inspired us so much that we decided to share it on the blog with all of you today. LaurenConrad.com reader Maria emailed us and shared her homemade pumpkin seed pesto recipe that she wrote about on her blog, MariaProvenzano.com. Now that October has officially begun, we figured there was no better time to share this yummy creation than right now.
Here’s what Maria had to say about this delicious recipe:
This pumpkin seed pesto is a great way to start out the fall. I add this pesto to everything from toast to pizza to pasta. Roasting the pumpkin (or pepita) seeds brings out a rich nutty flavor. The fresh parsley and fresh lemon juice brighten up the pesto while the chili and cinnamon add layers of warmth and spice. To me this is comfort food!
So, without further ado, here is Maria’s Pumpkin Seed Pesto recipe…
Pumpkin Seed Pesto
- 3 cups raw hulled pumpkin seeds (pepita seeds)
- 1 cup fresh flat-leaf parsley
- 2 garlic cloves, peeled
- 1-2 teaspoons ground chili pepper (I like Ancho Chili. Start with one teaspoon and add more if you like)
- 1 heaping teaspoon ground cinnamon
- 3/4 cup extra virgin olive oil; you can add more if needed
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
- Preheat your oven to 350 degrees.
- Line a baking sheet with aluminum foil and place the seeds on the baking sheet.
- Bake for about 5-10 minutes, or until fragrant and slightly starting to brown. Then set aside to cool.
- Place the garlic in the food processor and process until the pieces are fine
- Add the seeds, parsley, chili and cinnamon. Pulse to combine
- With the processor running, slowing add the lemon juice and olive oil in a steady stream until combined
- Season with salt and pepper, and enjoy!
Note from Maria: I add this pesto to everything from toast to pizza to pasta! You can also scoop any left over pesto into an ice tray and freeze it. Once frozen, transfer to a freezer bag and label with the date for future use.
Thanks for sharing, Maria! To check out more of Maria’s daily musings and creations, visit her blog by clicking here: www.MariaProvenzano.com
What flavors are you most excited to cook with this fall?
We love using pumpkin, apples, and squash…yum!
XO Team LC