As announced in the previous post, here goes the roasted pumpkin seeds recipe: the super easy, delicious and crunchy fall snack of my childhood.
The surprise I was telling you about is the jar you see in the picture. I´ve decided to turn the rest of the roasted pumpkin seeeds into pesto. They are a great substitute for the crazy expensive pine nuts used in the traditional pesto recipe. I assure you that this one is equally good and surprisingly tasty!
Roasted Pumpkin Seeds
The roasted pumpkin seeds recipe is super easy, delicious and the perfect crunchy low fodmap snack. You can also make a surprisingly tasty pesto with them.
Servings: 4 people
Ingredients
- 1 1/2 cup raw whole pumpkin seeds
- a pinch of sea salt
Instructions
- Carve the pumpkin and scoop the seeds into a colander.
- Run water over them to separate the guts from the seeds.
- Spread the seeds in a single layer on a baking sheet and leave them to dry out overnight.
- The next day pick out the remaining dried pumpkin guts.
- Preheat oven to 150º C/300º F.
- Roast for about 40 minutes or until golden but not brown, stirring occasionally.
- You can remove the crispy outer shell or just eat it whole.
Tried this recipe?Mention @my_gut_feeling or tag #mygutfeeling!
The idea of using pumpkin seeds for making pesto was inspired by The First Mess blog post – A big thank you, Laura :). I´ve adapted it to a low fodmap friendly recipe:
Roasted Pumpkin Seeds Pesto
A surprisingly tasty pesto recipe made with roasted pumpkin seeds.
Servings: 4 people
Ingredients
- 1 cup roasted pumpkin seeds
- 1 cup packed fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp freshly squeezed lemon juice
- A pinch of sea salt
Instructions
- Grind the toasted pumpkin seeds in a blender or food processor, until breadcrumbs texture.
- Add the basil, olive oil, water, lemon juice and salt.
- Blend until you have a smooth paste.
Tried this recipe?Mention @my_gut_feeling or tag #mygutfeeling!
Recipe in Portuguese:
Pesto de Sementes de Abóbora
Servings: 4
Ingredients
- 1 xícara de sementes de abóbora tostadas
- 1 xícara de folhas de manjericão fresco
- 2 colheres de sopa de azeite
- 2 colheres de sopa de água
- 1 colher de sopa de sumo de limão espremido na hora
- Uma pitada de sal marinho
Instructions
- Moer as sementes de abóbora num liquidificador ou processador de alimentos, até obter uma textura semelhante a pão ralado.
- Adicione o manjericão, azeite, água, sumo de limão e sal.
- Misture até obter uma pasta cremosa.
Tried this recipe?Mention @my_gut_feeling or tag #mygutfeeling!
Que maravilha! Já imagino esse pesto nas massas ….
Adorei a ideia 😀
bjinhos
sara
Muito obrigada, Sara 🙂 Beijinhos
Hi, do you know if the pumpkin seed shells are low fodmap? Thanks!
Hi Suze,it should be ok if you stick to the recommended dose of 2 tablespoons per meal.
Thank you Joana! Darn…I’m addicted to pumpkin seeds in the shell. At least I don’t have to give them up completely.