Wondering what to do with pumpkin seeds after a few visits to the pumpkin patch? Don’t let them go to waste!
Pumpkin seeds are rich in zinc and healthy fats, making them a great addition to recipes calling for similar seeds — like pesto!
We first ran this pumpkin seed pesto recipe in celebration of Honey Hi’s one year anniversary. Five years later, the recipe is still a favorite — and so is the small, but mighty Echo Park cafe!
We’re bringing this pumpkin seed-based recipe up just in time for all those pumpkin patch visits. This pumpkin seed pesto recipe is used in the cafe’s That One Bowl alongside sprouted quinoa, a turmeric poached egg, spiralized cucumber noodles, massaged kale, beet pickled onions, cherry tomatoes, watermelon radish matchsticks, lemon zest, and paprika roasted pumpkin seeds.
Get ambitious and make this bowl at home or simply toss is over oven-roasted veggies or any grain bowl of your choosing!
Vegan Pumpkin Seed + Arugula Pesto
1 large clove garlic or 1 Tbsp crushed garlic
2 cups basil, loosely packed
½ cup extra virgin olive oil
¼ cup salted sprouted pumpkin seeds*
2 1/2 Tbsp lemon juice
1 oz arugula
pinch black pepper
1/4 tsp sea salt plus more to taste
*Buy seeds sprouted or learn the quick sprouting method from our recent class.
Toss pumpkin seeds in olive oil, salt and pepper. Toast on a baking sheet in oven at 350 until golden, around 15 minutes.
In a food processor or blender, combine basil, arugula, lemon juice and blend until you get a thick paste. Add pumpkin seeds. Slowly drizzle in olive oil to emulsify. Add nutmeg, salt, pepper an