As you know Fork Fingers Chopsticks just celebrated its 1 Year Anniversary. There are new things in the works – one in particular is my marketing campaign. To spread the word and create more Web love and buzz for this site, I’m taking on more opportunties – like this recent guest post at my friend Pamela’s blog My Man’s Belly. I met her at Campblogaway, a food bloggers conference last May. She’s very creative in the kitchen and as an extra beni – she gives relationship advice.
Check out my recipe for Mexican Pumpkin Seed Pesto. Use it over melted queso for an extra special appetizer, as a spread on bread or tortas (sandwiches), or as a base for a sauce to accompany your favorite meats, veggies or pasta.
I’ll be posting more pumpkin seed recipes after I finish a few more apple posts. Stay tuned – Moroccan Chicken with Apples coming soon.
Tags: Pepitas, Queso Fundido
Oh, sweet: Another awesome way to use pumpkin seeds! I’m so tired of just spicing and roasting them — this sounds like the perfect antidote for the boring ol’ seed ho-hums.
That looks amazing.
I am definately going to try this one. Wait…. what is epazote? Help me!
@Meister: Yes, this is awesome. Stay tuned for other uses of the underused pumpkin seeds (after my apple posts).
@Kate: Epazote is a native Mexican herb. It’s very pungent and some might say on the stinky side – it lends an earthy taste to this dish and others like black beans. I’m wondering if I should do a post on it too? Thoughts?
I have made pumpkins seed pesto before, and I love it!
Mexican cooks are very traditional. Excepting high-end restaurants, they would never make this. But I think it is delicious. They don’t know what they are missing.
I have never seen fresh epazote north of the Mexican border, but it is in every small grocery store (and large ones) in Mexico. There is no substitute for its earthy, pungent taste.
Kathleen
Fresh epazote is available in the U.S., although I don’t know about Canada. It’s in the fresh herb section in Mexican/Latin American markets. I agree it has a unique taste, but if someone reading this can’t find it – make it without it and use more cilantro. It will still be delicious.
Congrats! You’re an in-demand author now. When’s the virtual book signing?
I love pepitas! I took my daughter to Yucatan for spring break and came home with pumpkin paste, achiote paste, and paste for relleno negro.
Your pesto looks great, and the pumpkin season is just starting.
I like Pam’s blog, too:)
Happy One Year Blogiversary! I love dishes made with pumpkin seeds and this one is clearly a winner. Your photo really shows how delicious this looks.
I love this idea! I love to make pesto with all sorts of nuts but I never even considered using pumpkin seeds. Thanks for sharing – I can’t wait to try this one out!
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