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