Sage and Pumpkin-Seed Pesto (again).

If you're thinking this recipe sounds familiar, it just might be. I came up with it exactly a year ago for some Pumpkin-themed cooking contest which I hate to admit, I don't even remember the outcome of!

Must not have been that big a deal. The contest anyway. The pesto sauce, however, has been a huge hit in our household ever since.

I was reminded of it when looking in my freezer at all the fresh basil pesto I'd frozen over the summer. I was craving pesto, but didn't really want to break into my freezer "stash" yet...

Since the sage in my herb garden grows pretty much year-round, (AND I had pumpkin seeds in the freezer) I was able to make this fresh tonight. YUM!

Pumpkin seeds are awesomely good for you, by the way; a quarter cup of raw seeds has 46.1% of the daily value for magnesium, 28.7% of the DV for iron, 52.0% of the DV for manganese, 24.0% of the DV for copper, 16.9% of the DV for protein, and 17.1% of the DV for zinc.

Sage Pumpkin-Seed Pesto recipe here.

The only things I did differently (you knew I would) were: I served it over pasta (obviously) instead of polenta, I did not blend it so smooth, and I mixed in some cracked black pepper and a couple tablespoons of Tofutti Better Than Cream Cheese to make it a creamier and lighter sauce...

PERFECT for fall. Enjoy.

Pumpkin Polenta with Sage-Pumpkin-Seed Pesto

It's fall, it's chilly, I'm in a "Pumpkin-y" sort of mood... So I dragged out some ingredients that sounded good and modified a very UNvegan recipe or two for these... Pumpkin Polenta and Sage-Pumpkin-Seed Pesto.

You can use canned plain pumpkin here if you want, or if you want to use fresh: Bake or microwave a small pumpkin (the sugar-pie type, not the big jack-o-lantern type - or any dense winter squash will work) until soft.

Scoop out squash and mash or puree. Measure out 1/2 cup squash for this recipe:

Crispy Pumpkin Polenta Triangles

1/2 cup squash or pumpkin puree

1 1/2 cups water

2 tablespoons soymilk

1 tablespoon margarine

1/2 tablespoon agave or maple syrup

Salt

1/2 cup polenta cornmeal (or coarse ground cornmeal)

1/4 cup vegetable oil, plus more for frying

In a medium saucepan, combine the pumpkin with the water and bring to a boil. Add the soymilk, margarine, agave and a generous pinch of salt.

Add the polenta cornmeal in a thin stream, whisking constantly. Cook over low-ish heat, stirring until thickened and cornmeal is cooked - about 20 minutes.

Scrape the polenta into a loaf pan and refrigerate until firm. When firm and chilled, run a knife around the sides of the pan and unmold the polenta. Slice into 1 1/2 -inch squares/rectangles, and then crosswise into triangles;

Fry the triangles in batches, turning once, until deep golden and crisp, about 2 - 5 minutes per side.

Transfer to paper towels or brown paper bag to absorb excess oil and drain.

Make Pumpkin-Seed Sage Pesto:

Pumpkin-Seed and Sage Pesto

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)

3/4 cup raw, hulled pumpkin seeds (about 4 ounces)

1/4 cup (packed) fresh parsley leaves

1 - 3 garlic cloves

3/4 cup plus 3 tablespoons olive oil

1 Tbsp. nutritional yeast

4 Tbsp raw cashew pieces

squeeze fresh lemon juice

Put cashews in bowl of food processor and blend into a fine powder.

Using on/off turns, blend sage leaves, pumpkin seeds, parsley, and garlic in processor until mixture is finely chopped.

With machine running, add 3/4 cup oil and squeeze of lemon juice and blend until thick paste forms.

Transfer to small bowl; season with salt and pepper. Warm for a few moments in a saucepan, if too thick, add several Tbsp. soymilk.

Serve crispy hot polenta triangles with pesto sauce.

As you can see, I had a hard time getting a picture, my kids kept eating the polenta before I had enough to photograph!