Tag: Nuts

Pumpkin Seed Butter

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Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.

Pumpkin Seed Butter Recipe CardDownload

What You Will Need

  • 1 Cup Roasted Salted Pumpkin Seeds
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • Blender
  • Storage Container

Directions

1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.

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Carrot Top Pesto Shrimp

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To see my recipe for Carrot top pesto, click here! When I froze this pesto, I didn’t add any parmesan, so if you are using store bought or even your own homemade pesto, please note that I did not add double the cheese. Also based on flavor, add some sugar or salt to flavor the sauce before adding the pasta.

This pasta is easy and straight forward, pasta, pesto, and shrimp. I didn’t strain my pasta in a colander, and instead used a slotted spoon to transfer the pasta to the pesto. I then boiled my shrimp for 1-2 minutes before using the same spoon to transfer them to the pasta mixture. I boiled my shrimp because I bought precooked shrimp, and at the time I hadn’t thawed them, so it was a great way to warm them up. If you will be doing that yourself, just be careful not to overcook the shrimp. Shrimp is fully cooked when it forms a “c” in shape. If the shrimp looks like an “o” then is will be over cooked, and tougher to eat. This recipe made 4-5 adult sized portions.

Carrot Top Pesto Shrimp Recipe CardDownload

What You Will Need

  • 2/3 cup Pesto
  • 1/2 cup Parmesan
  • 1/2 Tbsp Sugar
  • 1/2 cup Pasta Water
  • 1 1/2 cup Rotini Pasta
  • 1 1/2 Cup Shrimp
  • Large frying pan
  • Large sauce Pan & Colander

Directions

  1. Use the large frying pan with 1/2 Tbsp oil to cook any raw shrimp, 2 minutes per side in a hot pan. If using cooked and frozen shrimp, place your shrimp in a bowl with cold water for 5-10 minutes to thaw then strain through a colander.
  2. Fill a large sauce pan 3/4 with water and bring the water to a boil. Add rotini and cook until al dente. Reserve pasta water before straining.
  3. In a large frying pan, add pesto, sugar, and parmesan. Heat over low heat and combine.
  4. Add cooked pasta, cooked shrimp, and pasta water to pesto. Stir together and heat for a 3-5 minutes over low heat. Serve immediately.
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Carrot Top Peanut Pesto

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
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