Pumpkin Pesto Sauce Recipes

Steps:

• Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
• Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
• Simmer for 5 minutes, stirring often.
• Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
• Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
• Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
• Let sit for 5 minutes for the flavors to blend, and then serve.
• This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
• This is my first posted recipe--be gentle with me!

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
• Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

Steps:

• Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
• Place the toasted seeds in a food processor and grind until fine.
• Add the garlic and salt then pulse again.
• While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
• Keep adding as these get blended in until all of the greens are incorporated.
• Pour the oil through the top opening and continue blending.
• You might have to stop occasionally to scrape down the sides of the food processor.
• Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

Steps:

• Combine almonds, olive oil, pumpkin, Gouda cheese, garlic, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended to a fine, smooth consistency.

Steps:

• Pre-heat oven to 200°C.
• Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
• Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
• Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
• Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
• Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.