|Toasting pumpkin seeds|
Toasted pumpkin seeds give a nutty depth to any pesto. I use them instead of pine nuts which can be so expensive. Pumpkin seeds or pepitas are sold shelled and green. And they are chock full of good minerals and viamins like zinc and magnesium. We should all eat more seeds I think. Put them in a dry pan and cook on the stove or in the oven till they puff and turn a little brown. They are really good on salads too.
|Nettle, Sorrel and Pumpkin Seed Pesto|
about 4 cups fresh sorrel
equal or less of nettle tops
1/3 cup pumpkin seeds (pepitas)
about 1/2 cup olive oil
Toast the pumpkin seeds in a dry skillet on medium heat. Stir them so they toast evenly. When there are spots of toasty brown and the seeds have puffed they are ready.
Pack the sorrel leaves into the bowl of a food processor with a good glug of olive oil to help in the mixing. Process it down to a puree.
Add the steamed nettles, pumpkin seeds, more olive oil and a good pinch of salt. Process for a minute so it all becomes pesto. Add olive oil as needed to make the consistency spoon-able. As the blade goes around the pesto should whirlpool around, if it is too dry pour in more oil, its really good for you. Take a taste and add more salt if necessary.
I served it on quinoa pasta with just picked dandelion flowers. And maybe you can see the sardine fillets peaking out under the petals. The sardines were so good with the sorrel pesto, the lemon flavor from the greens balanced the oily fish. I'm not sure that dandelion flowers are good for anything but they are just so fun and pretty.
|Sorrel, Nettle Pesto with Sardines and Dandelions|