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Pumpkin Pesto Summer Pasta Salad

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms
Enjoy!

Ingredients:

1/2 cup pumpkin seeds (shelled and roasted)

1 tablespoon pine nuts

2 cloves garlic

3/4 cup basil leaves

3/4 cup fresh parsley leaves

2 tablespoons lemon juice

1/2 cup Carrington Farms organic Pumpkin Seed Oil

 

Directions:

Combine the pumpkin seeds, pine nuts, Parmesan and garlic in a food processor, pulsing on

and off until the seeds are almost ground.

Add basil, parsley, lemon juice and Pumpkin Seed oil to the food processor and pulse on and

off until the ingredients are combined. (Please note that the mixture should be more similar to a coarse paste than a liquid).

Put mixture into a bowl and add salt if needed.

Serve immediately over hot pasta or a cold pasta salad or on a sandwich.

Pesto can be kept in a refrigerator for a day or two.

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