Rating5/5 (from 1 ratings)5
YieldServes 4-6 (I think, 4 of us ate well and there were leftovers)
½ Pie Pumpkin, peeled & julienned in long pasta like strips
Himalayan sea salt
1 cup raw pumpkin seeds
1 cup olive oil
½ cup hempseed oil
1 bunch fresh parsley
6 fresh sage leaves
fresh cut corn
Cut pumpkin flesh into thin strips for pasta and sprinkle with sea salt to soften the flesh. Let the pumpkin sit while you prepare the pesto.
Chop pumpkin seeds in a food processor or blender, add oils to blend and then place herbs to puree until well blended.
Drain pumpkin pasta and toss with pesto.
Garnish with fresh cut corn, dried cranberries and currants. Yum!
Karriej's ThoughtsBy karriej
I cannot take credit for this recipe. It belongs to Elizabeth Osselini, a raw food teacher at Whole Foods in St. Louis. This is from her class last night and I thought it was AMAZING and will be a staple for me through the holidays. It’s SO easy and SO good!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I'm nixing garlic, onions, salt, herbs, & oilsClaireT - 2 hours 43 min from now
Mike Lawson's raw food journalClaireT - 2 hours 40 min from now
Maca and msm, how do you overcome the taste?RawLifer - 57 min 30 sec ago
100% raw, does it work for you?RawLifer - 1 hour 35 min ago
Does anyone else experience thisRawLifer - 2 hours 49 sec ago