Poor little pumpkin seed. So underestimated. So under-utilzed. When will people truly appreciate your awesomeness? I know! I will create a pesto out of you. A pesto that showcases your warm nutty goodness, while paired with spinach and garlic. Why hasn't anyone else thought of this before??? No matter. The feat has now been accomplished!
Ode to the Pumpkin Seed - by Jenny
Now back to the real world: Look, people. I realize that pumpkin seeds may not seem very exciting. But this pesto IS. This stuff goes with almost everything. The first thing I ate with this was mashed potatoes. Can you imagine mixing this in with mashed potatoes? A big hit with kids: GREEN mashed potatoes.
Then I thought about doing breakfast - BETTER than Mickey D's, and much better for you!
Since Pesto is technically a sauce, we'll call this my Side Dish offering for the Week of the Pumpkin Seed. (By the way, pumpkin seeds are also known as pepitas, the Spanish pronunciation.)
BREAKFAST TACOS WITH SPINACH & PEPITA PESTO
2 corn tortillas, lightly buttered and warmed in a skillet
2-3 tbsp pesto, recipe follows
2 slices bacon
2 eggs, scrambled
a few tbsp onion and diced jalapeno, sauteed in butter or olive oil
Assemble as pictured above.
Spinach & Pepita Pesto
1 cup pumpkin seeds
About 3 handfuls fresh spinach
2 cloves garlic, diced
about 1/4 cup olive oil
In a food processor, blend seeds until the consistency of crumbs. Add spinach and garlic. Slowly stream olive oil into mixture as it processes. Will keep refrigerated at least a week.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg