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Thread: Pumpkin seed pesto?

  1. #1
    Chemiker Guest

    Default Pumpkin seed pesto?

    I got a deal on some raw shelled pumpkin seed, and I'm
    stumped. I can't eat them.... (diverticuli: doc threatens to
    gut me like a fish if I don't control my diet), but it seems to
    me they would be good if pan roasted and then pureed into
    a pesto.

    Anybody ever done this? I don't know which herbs might
    go best. I have some pesto recipes harvested from r.f.c
    years ago, with walnut and pecan and pignoli, parsley and
    cilantro, yada yada.... enlightenment eludes me.

    All contributions appreciated, larger ones in proportion.

    Alex

  2. #2
    Victor Sack Guest

    Default Re: Pumpkin seed pesto?

    Chemiker <[email protected]> wrote:

    > I got a deal on some raw shelled pumpkin seed, and I'm
    > stumped. I can't eat them.... (diverticuli: doc threatens to
    > gut me like a fish if I don't control my diet), but it seems to
    > me they would be good if pan roasted and then pureed into
    > a pesto.
    >
    > Anybody ever done this? I don't know which herbs might
    > go best. I have some pesto recipes harvested from r.f.c
    > years ago, with walnut and pecan and pignoli, parsley and
    > cilantro, yada yada.... enlightenment eludes me.


    Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
    specifically Styrian, thing.

    Probably not just any pumpking seeds are suitable, though. The ones in
    Austria are a variety particularly rich in oil.

    I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    pepper; and, if needed, some vegetable broth. Maybe add some sour
    cream. Blend.

    Victor


  3. #3
    Chemiker Guest

    Default Re: Pumpkin seed pesto?

    On Sun, 23 Aug 2009 23:56:22 +0200, [email protected] (Victor Sack)
    wrote:

    >Chemiker <[email protected]> wrote:


    >I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    >the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    >of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    >garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    >pepper; and, if needed, some vegetable broth. Maybe add some sour
    >cream. Blend.


    Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
    was a horrible cook. Her family in the US dates to the 1700's, so I
    guess much of their culinary heritage was lost in the shuffle. Not so
    the bull-headedness. "You can tell a German, but......

    Making tonight: pork loin, stuffed with Venison sausage. Sides
    to be decided momentarily. Looks like cucumber salad with sour
    cream, broccoli with lemon, etc.

    Pix on a.b.f

    Alex

  4. #4
    modom (palindrome guy) Guest

    Default Re: Pumpkin seed pesto?

    On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
    <[email protected]> wrote:

    >I got a deal on some raw shelled pumpkin seed, and I'm
    >stumped. I can't eat them.... (diverticuli: doc threatens to
    >gut me like a fish if I don't control my diet), but it seems to
    >me they would be good if pan roasted and then pureed into
    >a pesto.
    >
    >Anybody ever done this? I don't know which herbs might
    >go best. I have some pesto recipes harvested from r.f.c
    >years ago, with walnut and pecan and pignoli, parsley and
    >cilantro, yada yada.... enlightenment eludes me.
    >
    >All contributions appreciated, larger ones in proportion.
    >
    >Alex


    Look for pipián sauces. They're a sub category of Mexican moles made
    with toasted pumpkin seeds (AKA pepitas).
    http://www.wisegeek.com/what-is-pipin-sauce.htm

    One recipe (which I've not tried) is here:
    http://www.epicurious.com/recipes/fo...AN-VERDE-14143
    --

    modom

  5. #5
    Chemiker Guest

    Default Re: Pumpkin seed pesto?

    On Sun, 23 Aug 2009 19:02:46 -0500, "modom (palindrome guy)"
    <[email protected]> wrote:

    >On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
    ><[email protected]> wrote:


    >Look for pipián sauces. They're a sub category of Mexican moles made
    >with toasted pumpkin seeds (AKA pepitas).
    >http://www.wisegeek.com/what-is-pipin-sauce.htm
    >
    >One recipe (which I've not tried) is here:
    >http://www.epicurious.com/recipes/fo...AN-VERDE-14143


    Damn! If I were younger, I would have thought of that.

    Thanks, Mike. Hope all is well on Cow Hill.

    Alex

  6. #6
    modom (palindrome guy) Guest

    Default Re: Pumpkin seed pesto?

    On Sun, 23 Aug 2009 19:14:41 -0500, Chemiker
    <[email protected]> wrote:

    >On Sun, 23 Aug 2009 19:02:46 -0500, "modom (palindrome guy)"
    ><[email protected]> wrote:
    >
    >>On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
    >><[email protected]> wrote:

    >
    >>Look for pipián sauces. They're a sub category of Mexican moles made
    >>with toasted pumpkin seeds (AKA pepitas).
    >>http://www.wisegeek.com/what-is-pipin-sauce.htm
    >>
    >>One recipe (which I've not tried) is here:
    >>http://www.epicurious.com/recipes/fo...AN-VERDE-14143

    >
    >Damn! If I were younger, I would have thought of that.
    >

    If I were younger, I'd be only an old fart. As things stand...

    >Thanks, Mike. Hope all is well on Cow Hill.
    >

    Cow Hill is chugging along as usual. More's the pity.
    --

    modom

  7. #7
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <[email protected]>,
    Chemiker <[email protected]> wrote:

    > I got a deal on some raw shelled pumpkin seed, and I'm
    > stumped. I can't eat them.... (diverticuli: doc threatens to
    > gut me like a fish if I don't control my diet), but it seems to
    > me they would be good if pan roasted and then pureed into
    > a pesto.
    >
    > Anybody ever done this? I don't know which herbs might
    > go best. I have some pesto recipes harvested from r.f.c
    > years ago, with walnut and pecan and pignoli, parsley and
    > cilantro, yada yada.... enlightenment eludes me.
    >
    > All contributions appreciated, larger ones in proportion.
    >
    > Alex


    Let me know if this works out. Sounds good and pumpkin seeds are one of
    the most low carb of seeds.

    You could always just puree them too and use them as pumpkin butter. <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  8. #8
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <1j4xe4l.1lpv00a18rbdn4N%[email protected]>,
    [email protected] (Victor Sack) wrote:

    > Chemiker <[email protected]> wrote:
    >
    > > I got a deal on some raw shelled pumpkin seed, and I'm
    > > stumped. I can't eat them.... (diverticuli: doc threatens to
    > > gut me like a fish if I don't control my diet), but it seems to
    > > me they would be good if pan roasted and then pureed into
    > > a pesto.
    > >
    > > Anybody ever done this? I don't know which herbs might
    > > go best. I have some pesto recipes harvested from r.f.c
    > > years ago, with walnut and pecan and pignoli, parsley and
    > > cilantro, yada yada.... enlightenment eludes me.

    >
    > Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
    > specifically Styrian, thing.
    >
    > Probably not just any pumpking seeds are suitable, though. The ones in
    > Austria are a variety particularly rich in oil.
    >
    > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    > pepper; and, if needed, some vegetable broth. Maybe add some sour
    > cream. Blend.
    >
    > Victor


    You forgot the Basil...
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  9. #9
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <[email protected]>,
    Chemiker <[email protected]> wrote:

    > On Sun, 23 Aug 2009 23:56:22 +0200, [email protected] (Victor Sack)
    > wrote:
    >
    > >Chemiker <[email protected]> wrote:

    >
    > >I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    > >the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    > >of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    > >garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    > >pepper; and, if needed, some vegetable broth. Maybe add some sour
    > >cream. Blend.

    >
    > Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
    > was a horrible cook. Her family in the US dates to the 1700's, so I
    > guess much of their culinary heritage was lost in the shuffle. Not so
    > the bull-headedness. "You can tell a German, but......
    >
    > Making tonight: pork loin, stuffed with Venison sausage. Sides
    > to be decided momentarily. Looks like cucumber salad with sour
    > cream, broccoli with lemon, etc.
    >
    > Pix on a.b.f
    >
    > Alex


    I've not yet tried stuffed pork loin.

    It's in the menu plans. :-)
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  10. #10
    Victor Sack Guest

    Default Re: Pumpkin seed pesto?

    Omelet <ompomelet@[email protected]> wrote:

    > [email protected] (Victor Sack) wrote:
    >
    > > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    > > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    > > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    > > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    > > pepper; and, if needed, some vegetable broth. Maybe add some sour
    > > cream. Blend.

    >
    > You forgot the Basil...


    No, I didn't.

    Victor

  11. #11
    Michael Kuettner Guest

    Default Re: Pumpkin seed pesto?


    "Victor Sack" schrieb :
    > Chemiker <[email protected]> wrote:
    >
    >> I got a deal on some raw shelled pumpkin seed, and I'm
    >> stumped. I can't eat them.... (diverticuli: doc threatens to
    >> gut me like a fish if I don't control my diet), but it seems to
    >> me they would be good if pan roasted and then pureed into
    >> a pesto.
    >>
    >> Anybody ever done this? I don't know which herbs might
    >> go best. I have some pesto recipes harvested from r.f.c
    >> years ago, with walnut and pecan and pignoli, parsley and
    >> cilantro, yada yada.... enlightenment eludes me.

    >
    > Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
    > specifically Styrian, thing.
    >
    > Probably not just any pumpking seeds are suitable, though. The ones in
    > Austria are a variety particularly rich in oil.
    >

    Yes, and that's the problem - most of them are made into pumpkin seed oil.
    The rest is roasted, salted and eaten as snack or put as decoration on
    pumpkin cream soup. Or used for pumpkin seed bread.
    But since he can't eat them whole, I'll see if I can find some obscure
    recipe.

    > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    > pepper; and, if needed, some vegetable broth. Maybe add some sour
    > cream. Blend.
    >

    Sounds good !

    Cheers,

    Michael Kuettner


  12. #12
    Cindy Hamilton Guest

    Default Re: Pumpkin seed pesto?

    On Aug 23, 5:41*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > I got a deal on some raw shelled pumpkin seed, and I'm
    > stumped. I can't eat them.... (diverticuli: doc threatens to
    > gut me like a fish if I don't control my diet), but it seems to
    > me they would be good if pan roasted and then pureed into
    > a pesto.
    >
    > Anybody ever done this? I don't know which herbs might
    > go best. I have some pesto recipes harvested from r.f.c
    > years ago, with walnut and pecan and pignoli, parsley and
    > cilantro, yada yada.... enlightenment eludes me.
    >
    > All contributions appreciated, larger ones in proportion.
    >
    > Alex


    I once had salsa that seemed to have ground pumpkin seeds
    in it. It was interesting. Sorry I can't be more specific; it was
    some
    years ago. I googled for ground pumpkin seed salsa and got some
    decent-looking hits.

    Cindy Hamilton

  13. #13
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <1j4z7b8.1xw8zib14m7hnaN%[email protected]>,
    [email protected] (Victor Sack) wrote:

    > Omelet <[email protected]> wrote:
    >
    > > [email protected] (Victor Sack) wrote:
    > >
    > > > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
    > > > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
    > > > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
    > > > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
    > > > pepper; and, if needed, some vegetable broth. Maybe add some sour
    > > > cream. Blend.

    > >
    > > You forgot the Basil...

    >
    > No, I didn't.
    >
    > Victor


    I don't see it in the above recipe, or am I blind? ;-)
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  14. #14
    Christine Dabney Guest

    Default Re: Pumpkin seed pesto?

    On Wed, 26 Aug 2009 00:53:05 -0500, Omelet <[email protected]>
    wrote:

    >In article <1j4z7b8.1xw8zib14m7hnaN%[email protected]>,
    > [email protected] (Victor Sack) wrote:


    >> > You forgot the Basil...

    >>
    >> No, I didn't.
    >>
    >> Victor

    >
    >I don't see it in the above recipe, or am I blind? ;-)


    He means that it isn't an ingredient in this recipe.

    A pesto doesn't have to have basil in it.

    Christine
    --
    http://nightstirrings.blogspot.com

  15. #15
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Wed, 26 Aug 2009 00:53:05 -0500, Omelet <[email protected]>
    > wrote:
    >
    > >In article <1j4z7b8.1xw8zib14m7hnaN%[email protected]>,
    > > [email protected] (Victor Sack) wrote:

    >
    > >> > You forgot the Basil...
    > >>
    > >> No, I didn't.
    > >>
    > >> Victor

    > >
    > >I don't see it in the above recipe, or am I blind? ;-)

    >
    > He means that it isn't an ingredient in this recipe.
    >
    > A pesto doesn't have to have basil in it.
    >
    > Christine


    Ah, ok... but then to me, it's not pesto without Basil! <lol>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  16. #16
    Christine Dabney Guest

    Default Re: Pumpkin seed pesto?

    On Wed, 26 Aug 2009 01:53:28 -0500, Omelet <[email protected]>
    wrote:


    >Ah, ok... but then to me, it's not pesto without Basil! <lol>


    Pesto just means paste... It CAN be made with almost anything...

    Christine
    --
    http://nightstirrings.blogspot.com

  17. #17
    Giusi Guest

    Default Re: Pumpkin seed pesto?


    "Omelet" ha scritto nel messaggio
    > Ah, ok... but then to me, it's not pesto without Basil! <lol>


    Only pesto Genovese has to have basil. Pesto holds many possibilities, even
    if Genovese is the BEST.



  18. #18
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Wed, 26 Aug 2009 01:53:28 -0500, Omelet <[email protected]>
    > wrote:
    >
    >
    > >Ah, ok... but then to me, it's not pesto without Basil! <lol>

    >
    > Pesto just means paste... It CAN be made with almost anything...
    >
    > Christine


    Even Liver? <g>

    Om -> ducking and running...
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  19. #19
    Omelet Guest

    Default Re: Pumpkin seed pesto?

    In article <[email protected]>,
    "Giusi" <[email protected]> wrote:

    > "Omelet" ha scritto nel messaggio
    > > Ah, ok... but then to me, it's not pesto without Basil! <lol>

    >
    > Only pesto Genovese has to have basil. Pesto holds many possibilities, even
    > if Genovese is the BEST.


    Got ya, thanks. :-)
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  20. #20
    Doug Freyburger Guest

    Default Re: Pumpkin seed pesto?

    Omelet <ompome...@gmail.com> wrote:
    > *Chemiker <prussianblu...@verizon.net> wrote:
    >
    > > I got a deal on some raw shelled pumpkin seed, and I'm
    > > stumped. I can't eat them.... (diverticuli: doc threatens to
    > > gut me like a fish if I don't control my diet), but it seems to
    > > me they would be good if pan roasted and then pureed into
    > > a pesto.

    >
    > > Anybody ever done this? I don't know which herbs might
    > > go best. I have some pesto recipes harvested from r.f.c
    > > years ago, with walnut and pecan and pignoli, parsley and
    > > cilantro, yada yada.... enlightenment eludes me.


    To me the base pesto recipe is basil leaves, pine nuts,
    olive oil, garlic, a bit of citrus juice. There are as many
    variations on that as there are chefs. My preference is
    to only vary one of the base items at once. So a pesto
    that I would like might be parsley, pine nuts, olive oil,
    garlic and citrus. Or basil, sunflower seeds, olive oil,
    garlic and citrus. I've made those and they were good.
    Based on the results with sunflower seed kernels I figure
    pumpkin seed kernels should work great.

    > Let me know if this works out. Sounds good and pumpkin seeds are one of
    > the most low carb of seeds.
    >
    > You could always just puree them too and use them as pumpkin butter. <g>


    Butter made from almost any legume, nut or seed is good.
    Put a bunch in a food processor. Run it continuously until
    your ears hurt from the noise. That's the half way point.
    Go to another room and let your ears recover. Come back
    into the kitchen and turn the machine off. Enjoy a nut
    butter better than can be purchased at the store.

    I've made peanut butter (legume) from goober peas and it
    was better than any store bought. I've made cashew,
    pecan, walnut and brazil nut butter (tree nut) also better
    than anything available from the store. Brazil nuts take a
    rediculously long time to reduce to butter.

    I currently have store bought "Sun Butter" made from
    sunflower seeds that is fabulous. Pumpkin seed butter
    should be great.

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