Fall might have you seeing orange, but don't forget about those little nutrient-dense green (or white) seeds inside the pumpkin. We don't, which is why they make it into every batch of Evermore! Try this yummy, vibrant green spread on toast or in a sandwich, served on crostini or crackers, tossed with pasta for a unique take on pesto, or as a veggie dip or winter squash soup garnish. Punch up flavor even more by using fresh garlic instead of sautéing it or adding 1-2 oz. freshly grated Parmesan or a teaspoon of your favorite spice (e.g., cayenne, paprika, cumin).
Recipe makes about 1¼ cups.
Ingredients 3 tablespoons extra-virgin olive oil 1 cup raw hulled (green) pumpkin seeds 1 large garlic clove, minced ¼-½ cup water ¼ cup coarsely chopped fresh parsley ¼ cup coarsely chopped fresh cilantro 2 scallions, chopped 1-2 tablespoons fresh lemon juice, or to taste
Preparation Heat 1 tablespoon oil in a large heavy skillet over moderate heat, 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 ¼ cup of water, herbs, scallions, remaining oil, and lemon juice until mixture forms a coarse paste (not finely ground). Adjust water, lemon juice, salt, and pepper to taste.