After my last trip to the grocery store, where I impulse bought way too many oranges (don't know what I was thinking, how many oranges can one person eat?), I have been trying to come up with inventive ways of using them in recipes. After my failed attempt at making beet pasta, I was now left with a big bunch of beets. Clearly, the beets and oranges were meant to be together, tucked away in the vegetable crisper by themselves.
grilled cheese with fig preserve, apple, and pumpkin seeds
spinach salad with blood oranges
Pumpkin Seed Pesto
makes 1 cup
recipe adapted from Cafe Flora Cookbook
notes: you can purchase pumpkin seeds that have already been toasted, but if not, raw pumpkin seeds will suffice.
INGREDIENTS
1/2 cup green pumpkin seeds, shelled and roasted
10 fresh sage leaves
1/2 cup fresh parsley leaves
2 garlic cloves, chopped
1/4 cup olive oil or more
1/8 tsp salt to taste