Toasted Pumpkin Seed and Mixed Greens “Pesto”
from Charles Vollmar, Chef and Owner, Epicurean ExchangeMakes 2 cups, garnish for 8 servings
INGREDIENTS:
2 tablespoons extra-virgin olive oil, divided
1 cup raw (green) pumpkin seeds
2 garlic cloves, minced
Pinch red pepper flakes
2 cups fresh greens or herbs (cilantro, Italian parsley, arugula, mâche, mint, spinach, watercress)
2 scallions, minced
Kosher salt and freshly ground pepper to taste
PREPARATION:
Heat one tablespoon of the olive oil in a skillet over medium heat until hot. Add the pumpkin seeds with a bit of salt and pepper, and stir constantly until the seeds puff up and begin to pop, about 4 minutes. Seeds should be lightly browned.
Add the garlic and red pepper flakes and cook, stirring, for 1 minute. Transfer to a plate and allow to, cool completely.
Once the seed mixture has cooled, transfer to a food processor, add the scallions and greens or herb mixture. Pulse until the mixture is finely chopped, but do not over process (the mixture should remain loose and crumbly).
Transfer to a bowl, and add the remaining tablespoon of olive oil, kosher salt and freshly ground pepper to taste.