Serves: 5
Total Calories: 243
Yield: 1 cup
1. Place the pumpkin seeds in a dry skillet over high heat. Stir constantly until they begin to brown. Reduce the heat to low and continue stirring until the seeds are toasted.
2. Transfer the seeds to a food processor along with the garlic, basil, salt, and pepper, and process to a fine powder. Add the tomato paste and continue to blend until well mixed.
3. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to five days.
This Pumpkin Seed Pate recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
