Pumpkin Seed Goat Cheese Pesto
- Prep Time 30 min.
- Cook Time -
- Serves 16
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 1/2 cup extra virgin olive oil
- 2 cups hulled pumpkin seeds
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh sage
- 5 ounces soft goat cheese
- 1/2 cup water
- 5 tablespoons lemon juice
Nutrition Info
Per Serving
- Calories: 196 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Fat: 17 g
- Protein: 6 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pumpkin seeds and cook, stirring, until they begin to turn brown (some will pop), about 5 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper and transfer to a plate to cool for 10 minutes.
- Add the pumpkin seed mixture to a food processor along with the parsley, sage, goat cheese and water. Turn the processor on and drizzle in the remaining 6 tablespoons of olive oil, until the mixture reaches an oatmeal like consistency. Transfer to a bowl and add the lemon juice and salt and pepper to taste.
Yield: 16 servings
3. Still Hungry?
This recipe can be made a day or two ahead and stored in the refrigerator. Serve warm or at room temperature.
Notes:
From Every Day with Rachael Ray, November-December 2005, submitted by Nick Fauchald.
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Most Helpful Reviews
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Unique recipe
Christina - December 7, 2007 12:14:41 PM PSTReally nice twist on an old favorite. I made this for my mother-in-law and she loved it. It was really easy as well.
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Different, but REALLY good
Cygnet - November 1, 2007 12:58:31 PM PSTPesto does NOT have to have basil in it! There are many different kinds of pesto. Some are made with parsley or cilantro as well as other herbs. My family really enjoyed this. I probably wouldn't make it frequently, but it would be a wonderful appetizer on top of squash ravioli or spread on sour dough bread, for any fall party.
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Pesto for pasta
dorianrafa - October 3, 2007 07:12:46 PM PSTAnd pesto is also a pasta sauce. Traditional green pesto (alla Genovesa made with basil and ground nuts) is my favorite pasta sauce, so I can't wait to try this more unusual one. Will toss it together with some penne rigate or ricotta ravioli tonight and see how it goes. Sounds great. And for vegetarians, anything with seeds or nuts adds a hunk of great protein to the meal. Pestos are usually a nice olive-oily paste texture.
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Sounds Delicious!!
Rachel F - October 3, 2007 04:26:18 PM PSTI just wanted the other reviewer to know that it's a pesto so you have to use it like a dip or a spread. I plan on buying a few small pumpkins this weekend and trying this recipe. It sounds delicious!
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Sorry, this is no pesto
Philomena - November 1, 2007 07:19:50 AM PSTBasil is one of the essential ingredients in pesto, along with garlic and parmesan cheese. It's not in there so I'm a little skeptical about this recipe. It's like meatballs without meat. Parsley has a weaker, sweeter taste that doesn't replace basil. I add a little parsley to my regular pesto but basil is the main herb here. And shallots lemon juice are adding acidity, wich is weird. Maybe this is too far from the original taste wich is salted, zesty, fresh and strong at the same time.
And to answer the questions above, yes pesto is a pasta sauce and a spread that you eat with toats. It's also great with baked potatoes and with a tomato salad. I make mine simply with dried basil, parsley, garlic gloves, parmesan cheese, olive oil, salt and pepper.0 of 1 found this review helpful.
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