Pepita Seasoning-Sazón De Pepitas


This seasoning draws a little bit from the Mexican cooking ideas and from the Italian seasoning, Pesto. Pepitas are the Spanish name, for pumpkin seeds, and are used  to make the Mexican dish, Pipían. This recipe also uses Basil, as another ingredient, which is the herbal component to pesto, and with the addition of roasted bell pepper(But without the parmesan cheese), adds a sweetness to the paste. This paste can be used for anything, from sandwiches, to pasta,and stews.

INGREDIENTS

150 grams of Pepitas (Husked Green Pumpkin Seeds)
2 Tablespoons or to taste of Lime/Lemon Juice
4 Cloves of Garlic
1 Red Onion, sliced
2 Green/Yellow Bell Peppers
2 Tablespoons of Thyme, and Rosemary Leaves-Make a downwards pulling motion on the branches of thyme, to extract the leaves
1 Cup of Basil, with leaves and stalks
Half of  a Nutmeg, grated
Salt and Black Pepper to taste
Around 3 Tablespoons Of Olive oil
 
METHOD

Roast the pumpkin seeds in a dry pan or oven tray for around 5-7 minutes, or until they are golden and make a ‘popping’ sound, like popcorn. 

At the same time that you put the pumpkin seeds to start roasting, place the peeled garlic and the onion and peppers in a tray, and rub a little oil over the vegetables. Roast until the garlic is a deep golden colour and the pepper has a wrinkled and slightly charred skin. Blitz the cooled down pumpkin seeds in a coffee grinder/food processor. Empty the contents into a bowl. Strip the thyme and rosemary leaves. Add the basil to a food processor and after allowing the pepper to cool slightly, scrape the skin away with a butter knife-It should slip off easily! When this is done add this and the garlic, along with the lemon/lime juice. Pulse until you have an almost smooth paste-Dont worry if there are a few chunky bits, rustic style paste is good!! Add this to the ground seeds, and grate the nutmeg and add the oil and seasoning. Stir and check for seasoning. This seasoning is ready to use and stores well in the fridge. I would say to keep this for upto 6 weeks, maybe more. Use for stews, sandwiches, salads,over fried eggs or anything that may lend itself to a pepita seasoning. Enjoy!!

**For a smoother paste, blend everything again, to achieve a less grainy pepita seasoning!

MDFC(Ms Dinie’s Fried Chicken #4)

Its been a long time, but I’m having another comeback moment… Bear with me people!! Here is another fried chicken recipe! Try and let me know if you like it and have a look on my Youtube Channel, Mariposaoro’s Fusion Food Vlog! Ingredients 700 grams-1 Kilogram of Boneless(Or with bone if preferred) Chicken thighs or […]

Spicy Pepita Seasoning#2-Sazón De Pepitas Picanté#2

 Pepitas are the Spanish name, for pumpkin seeds, and are used  to make the Mexican dish, Pipían. This recipe is different from the other pepita seasoning recipe and uses rosemary, dried limes and chilli flakes, to add a herbal, spicy and fruity flavour to this version of pepita seasoning. Give it a try, on grilled pork chops, crab cakes and […]

No Cheese Pizza 2!

This pizza says no cheese.. And has a surprising topping that no one would ever guess that there is no cheese as part of the topping! This version has the addition of fish as an optional topping INGREDIENTS 1 Packet Of Tofu,broken with a fork and sprinkled with some savoury yeast powder/Marmite(2 Teaspoons) 2 Cups […]


2 responses to “Pepita Seasoning-Sazón De Pepitas”

    • Yes,this can go with anything and that was the reason behind making this. As well as something vegan that doesn’t contain dairy like original pesto does have! Thank you for your comment!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: