A few nights ago I spoke to my friend and bridesmaid Dawn. We reminisced for an hour and one memory she brought up was about a night she called me when I had been dating my boyfriend (now husband) for only two months. It was mid-October and we had just carved pumpkins together. I recall sitting on the floor of his kitchen and teaching him the basics of pumpkin carving.
My husband is the type of guy who just goes for it. You know the kind: no need to spend to much time ‘preparing’ to do a job, just jump in. The need to spread out paper, grab five different spoons of various shapes and sizes, knives, makers, templates etc. is all goobily-guk to him.
Alas, we carved a few pumpkins, laughed for hours, made a big mess and let me say this: it was a bit romantic to sit on his deck later that evening and watch the flickering jack-o-lanterns. In fact, we carved pumpkins one year later on our honeymoon.
Now you know why I have a special place in my heart for pumpkin seeds. This recipe includes pumpkins seed over the traditional pine nuts for one reason: My husband does not like pine nuts.
Now run along and try using different seeds, nuts and herbs in your pesto. Also, keep pesto in the freezer as it is as easy way to add flavor to dressings, use as a marinade, toss onto chicken or top just about any protein.
1/4 cup shelled, salted pumpkin/pepita seeds (roasted or unroasted)
1 Tablespoon grated Parmesan
1 clove garlic, roughly chopped
1/4 cup fresh basil, loosely packed
1/2 cup fresh parsley, loosley packed
1/4 cup extra-virgin olive oil
Combine the seeds, Parmesan and garlic in a food processor (I used a mini-processor) and pulse until seeds are finely ground. Add the basil and parsley and pulse. Pour the olive oil into the top of the processor and pulse every few seconds until well incorporated. If your processor does not have a small hole in the top, simply add a bit of the olive oil, pulse and repeat.
If you enjoy pesto, consider Basil & Almond Pesto