Recipes using Harvest Roast pumpkin seeds include pumpkin butter, pumpkin seed pasta, Pepita Pesto or any recipe calling for roasted pumpkin seeds. Harvest Roast pumpkin seeds come in chili-lime, honey-sesame, garlic-herb, sea-salt and jalape?o flavorings.
J.M. Hirsch, national food editor for The Associated Press, suggests improving basic granola by adding roasted pumpkin seeds. He also recommends adding a handful of seeds to banana pumpkin bread batter for extra crunch and fiber.
Hirsch's recipe for pumpkin-seed butter is simple and avoids the allergies associated with nut butter. To adapt his recipe for use with Harvest Roast pumpkin seeds, process 3 1/2 cups Harvest Roast Sea Salt pumpkin seeds in a food processor until dry and gritty. Pour 2 tablespoons olive oil, and use the pur?e setting until a the mix has a nut-butter texture. Cover, and refrigerate up to two weeks, using the pumpkin-seed butter as a replacement for peanut butter.
Hirsch uses pumpkin butter to make pumpkin-seed noodles. Mix the pumpkin-seed butter with hot sauce and vinegar, and toss it with warm pasta. The dish can be eaten warm or chilled for later use as Asian noodle salad.
Rachael Ray's Pepita Pesto adapts easily using Harvest Roast's jalape?o flavor pumpkin seeds. Pulse into a paste 1/3 cup extra-virgin olive oil, 1/2 cup grated Pecorino-Romano, 1/3 cup pumpkin seeds, 2 cloves grated garlic and 1 packed cup mixed cilantro, basil, parsley or other herbs. Ray tosses the pesto with roasted squash and pasta.