FINALLY! Fresh and local Arugula. I’ve been waiting because I love making this arugula pumpkin seed pesto I found in Natural Health Magazine years ago. Instead of traditional ingredients like pine nuts and cheese, this recipe uses miso and pumpkin seeds. There are so many things you can do with pesto! I am going to try it mixed with these soba noodles — a thin, Japanese style of noodle traditionally made from buckwheat. These days it’s actually hard to find 100% buckwheat soba noodles (many are made from a mix of wheat and buckwheat), but leave it to Eden Foods to make 100% buckwheat noodles made from WHOLE buckwheat. These noodles are 100% gluten free (if that’s your thing) and a whole grain, so they are chock-full of good stuff. Buckwheat has a high proportion of all eight essential amino acids, especially lysine, in addition, more calcium than other grains. What’s more? It’s also rich in vitamin E and almost the entire range of B-complex vitamins!
Serve this dish as is or amp it up by adding more veggies — steamed broccoli, snow peas, red pepper would be lovely! This pesto freezes well for savoring year round.
Cuisinart or good blender; Oven
2 cloves garlic, unpeeled ¾ cup pumpkin seeds (pepitas) 2 cups packed arugula ½ cup packed chopped fresh parsley ¼ cup sweet miso (unpasteurized) ¼ cup extra-virgin olive oil (preferably organic and unfiltered) Juice and zest of 1 organic lemon ½ teaspoon salt (preferably celtic or another unrefined salt)
1) Preheat oven to 400F. Roast garlic 8 minutes, or until softened. Remove from oven, set aside to cool.
2) Reduce oven temperature to 350F. Spread pumpkin seeds in single layer on baking sheet. Roast 8 minutes, or until lightly browned and fragrant. Let cool.
3) In food processor, combine pumpkin seeds, arugula, parsley, miso, oil, lemon juice and zest, and salt. Squeeze garlic pulp from skins into processor. Process until mixture is almost smooth.
4) Mix into noodles, vegetables, tempeh, or chicken etc. Great as a sandwich spread, too!