I got a deal on some raw shelled pumpkin seed, and I'm
stumped. I can't eat them.... (diverticuli: doc threatens to
gut me like a fish if I don't control my diet), but it seems to
me they would be good if pan roasted and then pureed into
a pesto.

Anybody ever done this? I don't know which herbs might
go best. I have some pesto recipes harvested from r.f.c
years ago, with walnut and pecan and pignoli, parsley and
cilantro, yada yada.... enlightenment eludes me.

All contributions appreciated, larger ones in proportion.

Alex

Chemiker > wrote:

> I got a deal on some raw shelled pumpkin seed, and I'm
> stumped. I can't eat them.... (diverticuli: doc threatens to
> gut me like a fish if I don't control my diet), but it seems to
> me they would be good if pan roasted and then pureed into
> a pesto.
>
> Anybody ever done this? I don't know which herbs might
> go best. I have some pesto recipes harvested from r.f.c
> years ago, with walnut and pecan and pignoli, parsley and
> cilantro, yada yada.... enlightenment eludes me.

Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
specifically Styrian, thing.

Probably not just any pumpking seeds are suitable, though. The ones in
Austria are a variety particularly rich in oil.

I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
the seeds with some olive oil; a few drops of lemon or lime juice; a bit
of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
garlic cloves; a bit of grated cheese, such as Parmesan; salt and
pepper; and, if needed, some vegetable broth. Maybe add some sour
cream. Blend.

Victor

On Sun, 23 Aug 2009 23:56:22 +0200, (Victor Sack)
wrote:

>Chemiker > wrote:

>I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
>the seeds with some olive oil; a few drops of lemon or lime juice; a bit
>of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
>garlic cloves; a bit of grated cheese, such as Parmesan; salt and
>pepper; and, if needed, some vegetable broth. Maybe add some sour
>cream. Blend.

Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
was a horrible cook. Her family in the US dates to the 1700's, so I
guess much of their culinary heritage was lost in the shuffle. Not so
the bull-headedness. "You can tell a German, but......

Making tonight: pork loin, stuffed with Venison sausage. Sides
to be decided momentarily. Looks like cucumber salad with sour
cream, broccoli with lemon, etc.

Pix on a.b.f

Alex

On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
> wrote:

>I got a deal on some raw shelled pumpkin seed, and I'm
>stumped. I can't eat them.... (diverticuli: doc threatens to
>gut me like a fish if I don't control my diet), but it seems to
>me they would be good if pan roasted and then pureed into
>a pesto.
>
>Anybody ever done this? I don't know which herbs might
>go best. I have some pesto recipes harvested from r.f.c
>years ago, with walnut and pecan and pignoli, parsley and
>cilantro, yada yada.... enlightenment eludes me.
>
>All contributions appreciated, larger ones in proportion.
>
>Alex

Look for pipián sauces. They're a sub category of Mexican moles made
with toasted pumpkin seeds (AKA pepitas).
http://www.wisegeek.com/what-is-pipin-sauce.htm

One recipe (which I've not tried) is he
http://www.epicurious.com/recipes/fo...AN-VERDE-14143
--

modom

On Sun, 23 Aug 2009 19:02:46 -0500, "modom (palindrome guy)"
> wrote:

>On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
> wrote:

>Look for pipián sauces. They're a sub category of Mexican moles made
>with toasted pumpkin seeds (AKA pepitas).
>http://www.wisegeek.com/what-is-pipin-sauce.htm
>
>One recipe (which I've not tried) is he
>http://www.epicurious.com/recipes/fo...AN-VERDE-14143

Damn! If I were younger, I would have thought of that.

Thanks, Mike. Hope all is well on Cow Hill.

Alex

On Sun, 23 Aug 2009 19:14:41 -0500, Chemiker
> wrote:

>On Sun, 23 Aug 2009 19:02:46 -0500, "modom (palindrome guy)"
> wrote:
>
>>On Sun, 23 Aug 2009 16:41:20 -0500, Chemiker
> wrote:
>
>>Look for pipián sauces. They're a sub category of Mexican moles made
>>with toasted pumpkin seeds (AKA pepitas).
>>http://www.wisegeek.com/what-is-pipin-sauce.htm
>>
>>One recipe (which I've not tried) is he
>>http://www.epicurious.com/recipes/fo...AN-VERDE-14143
>
>Damn! If I were younger, I would have thought of that.
>
If I were younger, I'd be only an old fart. As things stand...

>Thanks, Mike. Hope all is well on Cow Hill.
>
Cow Hill is chugging along as usual. More's the pity.
--

modom

In article >,
Chemiker > wrote:

> I got a deal on some raw shelled pumpkin seed, and I'm
> stumped. I can't eat them.... (diverticuli: doc threatens to
> gut me like a fish if I don't control my diet), but it seems to
> me they would be good if pan roasted and then pureed into
> a pesto.
>
> Anybody ever done this? I don't know which herbs might
> go best. I have some pesto recipes harvested from r.f.c
> years ago, with walnut and pecan and pignoli, parsley and
> cilantro, yada yada.... enlightenment eludes me.
>
> All contributions appreciated, larger ones in proportion.
>
> Alex

Let me know if this works out. Sounds good and pumpkin seeds are one of
the most low carb of seeds.

You could always just puree them too and use them as pumpkin butter. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
(Victor Sack) wrote:

> Chemiker > wrote:
>
> > I got a deal on some raw shelled pumpkin seed, and I'm
> > stumped. I can't eat them.... (diverticuli: doc threatens to
> > gut me like a fish if I don't control my diet), but it seems to
> > me they would be good if pan roasted and then pureed into
> > a pesto.
> >
> > Anybody ever done this? I don't know which herbs might
> > go best. I have some pesto recipes harvested from r.f.c
> > years ago, with walnut and pecan and pignoli, parsley and
> > cilantro, yada yada.... enlightenment eludes me.
>
> Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
> specifically Styrian, thing.
>
> Probably not just any pumpking seeds are suitable, though. The ones in
> Austria are a variety particularly rich in oil.
>
> I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> pepper; and, if needed, some vegetable broth. Maybe add some sour
> cream. Blend.
>
> Victor

You forgot the Basil...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Chemiker > wrote:

> On Sun, 23 Aug 2009 23:56:22 +0200, (Victor Sack)
> wrote:
>
> >Chemiker > wrote:
>
> >I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> >the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> >of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> >garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> >pepper; and, if needed, some vegetable broth. Maybe add some sour
> >cream. Blend.
>
> Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
> was a horrible cook. Her family in the US dates to the 1700's, so I
> guess much of their culinary heritage was lost in the shuffle. Not so
> the bull-headedness. "You can tell a German, but......
>
> Making tonight: pork loin, stuffed with Venison sausage. Sides
> to be decided momentarily. Looks like cucumber salad with sour
> cream, broccoli with lemon, etc.
>
> Pix on a.b.f
>
> Alex

I've not yet tried stuffed pork loin.

It's in the menu plans. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet > wrote:

> (Victor Sack) wrote:
>
> > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> > pepper; and, if needed, some vegetable broth. Maybe add some sour
> > cream. Blend.
>
> You forgot the Basil...

No, I didn't.

Victor

"Victor Sack" schrieb :
> Chemiker > wrote:
>
>> I got a deal on some raw shelled pumpkin seed, and I'm
>> stumped. I can't eat them.... (diverticuli: doc threatens to
>> gut me like a fish if I don't control my diet), but it seems to
>> me they would be good if pan roasted and then pureed into
>> a pesto.
>>
>> Anybody ever done this? I don't know which herbs might
>> go best. I have some pesto recipes harvested from r.f.c
>> years ago, with walnut and pecan and pignoli, parsley and
>> cilantro, yada yada.... enlightenment eludes me.
>
> Michael Kuettner is the one to ask. Pumpkin seeds are the Austrian,
> specifically Styrian, thing.
>
> Probably not just any pumpking seeds are suitable, though. The ones in
> Austria are a variety particularly rich in oil.
>
Yes, and that's the problem - most of them are made into pumpkin seed oil.
The rest is roasted, salted and eaten as snack or put as decoration on
pumpkin cream soup. Or used for pumpkin seed bread.
But since he can't eat them whole, I'll see if I can find some obscure
recipe.

> I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> pepper; and, if needed, some vegetable broth. Maybe add some sour
> cream. Blend.
>
Sounds good !

Cheers,

Michael Kuettner

On Aug 23, 5:41*pm, Chemiker > wrote:
> I got a deal on some raw shelled pumpkin seed, and I'm
> stumped. I can't eat them.... (diverticuli: doc threatens to
> gut me like a fish if I don't control my diet), but it seems to
> me they would be good if pan roasted and then pureed into
> a pesto.
>
> Anybody ever done this? I don't know which herbs might
> go best. I have some pesto recipes harvested from r.f.c
> years ago, with walnut and pecan and pignoli, parsley and
> cilantro, yada yada.... enlightenment eludes me.
>
> All contributions appreciated, larger ones in proportion.
>
> Alex

I once had salsa that seemed to have ground pumpkin seeds
in it. It was interesting. Sorry I can't be more specific; it was
some
years ago. I googled for ground pumpkin seed salsa and got some
decent-looking hits.

Cindy Hamilton

In article >,
(Victor Sack) wrote:

> Omelet > wrote:
>
> > (Victor Sack) wrote:
> >
> > > I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
> > > the seeds with some olive oil; a few drops of lemon or lime juice; a bit
> > > of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
> > > garlic cloves; a bit of grated cheese, such as Parmesan; salt and
> > > pepper; and, if needed, some vegetable broth. Maybe add some sour
> > > cream. Blend.
> >
> > You forgot the Basil...
>
> No, I didn't.
>
> Victor

I don't see it in the above recipe, or am I blind? ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Christine Dabney > wrote:

> On Wed, 26 Aug 2009 00:53:05 -0500, Omelet >
> wrote:
>
> >In article >,
> > (Victor Sack) wrote:
>
> >> > You forgot the Basil...
> >>
> >> No, I didn't.
> >>
> >> Victor
> >
> >I don't see it in the above recipe, or am I blind? ;-)
>
> He means that it isn't an ingredient in this recipe.
>
> A pesto doesn't have to have basil in it.
>
> Christine

Ah, ok... but then to me, it's not pesto without Basil! <lol>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" ha scritto nel messaggio
> Ah, ok... but then to me, it's not pesto without Basil! <lol>

Only pesto Genovese has to have basil. Pesto holds many possibilities, even
if Genovese is the BEST.

In article >,
Christine Dabney > wrote:

> On Wed, 26 Aug 2009 01:53:28 -0500, Omelet >
> wrote:
>
>
> >Ah, ok... but then to me, it's not pesto without Basil! <lol>
>
> Pesto just means paste... It CAN be made with almost anything...
>
> Christine

Even Liver? <g>

Om -> ducking and running...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
> > Ah, ok... but then to me, it's not pesto without Basil! <lol>
>
> Only pesto Genovese has to have basil. Pesto holds many possibilities, even
> if Genovese is the BEST.

Got ya, thanks. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet > wrote:
> *Chemiker > wrote:
>
> > I got a deal on some raw shelled pumpkin seed, and I'm
> > stumped. I can't eat them.... (diverticuli: doc threatens to
> > gut me like a fish if I don't control my diet), but it seems to
> > me they would be good if pan roasted and then pureed into
> > a pesto.
>
> > Anybody ever done this? I don't know which herbs might
> > go best. I have some pesto recipes harvested from r.f.c
> > years ago, with walnut and pecan and pignoli, parsley and
> > cilantro, yada yada.... enlightenment eludes me.

To me the base pesto recipe is basil leaves, pine nuts,
olive oil, garlic, a bit of citrus juice. There are as many
variations on that as there are chefs. My preference is
to only vary one of the base items at once. So a pesto
that I would like might be parsley, pine nuts, olive oil,
garlic and citrus. Or basil, sunflower seeds, olive oil,
garlic and citrus. I've made those and they were good.
Based on the results with sunflower seed kernels I figure
pumpkin seed kernels should work great.

> Let me know if this works out. Sounds good and pumpkin seeds are one of
> the most low carb of seeds.
>
> You could always just puree them too and use them as pumpkin butter. <g>

Butter made from almost any legume, nut or seed is good.
Put a bunch in a food processor. Run it continuously until
your ears hurt from the noise. That's the half way point.
Go to another room and let your ears recover. Come back
into the kitchen and turn the machine off. Enjoy a nut
butter better than can be purchased at the store.

I've made peanut butter (legume) from goober peas and it
was better than any store bought. I've made cashew,
pecan, walnut and brazil nut butter (tree nut) also better
than anything available from the store. Brazil nuts take a
rediculously long time to reduce to butter.

I currently have store bought "Sun Butter" made from
sunflower seeds that is fabulous. Pumpkin seed butter
should be great.

In article
>,
Doug Freyburger > wrote:

>
> To me the base pesto recipe is basil leaves, pine nuts,
> olive oil, garlic, a bit of citrus juice. There are as many
> variations on that as there are chefs. My preference is
> to only vary one of the base items at once. So a pesto
> that I would like might be parsley, pine nuts, olive oil,
> garlic and citrus. Or basil, sunflower seeds, olive oil,
> garlic and citrus. I've made those and they were good.
> Based on the results with sunflower seed kernels I figure
> pumpkin seed kernels should work great.

I've heard it's also good made with pistachios in place of the pine nuts.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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