PUMPKIN SEED PESTO ~ DRESSING
C. JANE AND LINO STANCHICH
Use this scrumptious pumpkin seed dressing on grain bowls, salads, or pasta! A quick, easy dressing containing seeds that are extremely high in valuable zinc. The ume plum alkalinizes the blood and aids digestion.
- 1 cup raw pumpkin seeds, rinsed and lightly toasted* (see below)
- 1 Tablespoon umeboshi vinegar
- 2 Tablespoons raw onion or scallion
- 2 teaspoons brown rice or apple cider vinegar or juice of ½ lemon (careful to remove seeds)
- 1 teaspoon brown rice syrup
- Water or vegetable cooking broth
- Garlic –optional - fresh or granules - Blend with the dressing/pesto to your taste.
Grind seeds in food processor or suribachi. Add vinegars-or lemon, onion, and syrup; continue grinding. Drizzle in liquid/broth and grind until you reach the consistency you desire. Add garlic (to taste-one or two cloves or ½ teaspoon garlic granules works well) if you want to use as pesto. Grind well.
Great on salad or grain or as a dip for raw vegetables.
*ROASTING SEEDS (2 methods)
STOVE TOP: Raw seeds are harder to digest. Seeds can be toasted in a dry skillet on medium heat, continuously stirring, until light brown and crisp.
OVEN METHOD: I often toast seeds in the oven. Preheat oven to 350 degrees. You can double the quantity of seeds. Rinse seeds and drain. Place seeds on a lipped cookie sheet (so they don’t fall off when you stir.) Place in the oven and bake for 10 minutes, setting a timer. Stir. Toast another 10 minutes or until a few taste crisp and delicious. Remove from oven and place in a non-plastic bowl to cool. Then grind or eat whole, as is.
SNACK: Fill a small take-out container with equal parts toasted pumpkin seeds and raisins for a delicious and satisfying snack. You may also like bits of toasted nori or toasted sunflower seeds. Really nutritious! We never add tamari on our toasted seeds - too salty for us.