4 years ago5,000+ Views
Yield: 4 main course servings and 8 side dish servings


pumpkin seed pesto -
1/2 cup raw pumpkin seeds
2 cloves garlic
2 cups of chopped greens of choice (spinach, kale, or chard)
1 cup chopped fresh basil
3 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper to taste
casserole -


Preheat the oven to 350 F. Lightly spray a casserole dish (a 9x13 or 7x11) with olive oil spray. Set aside.
Combine the pesto ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. Set aside.
Stir in the pesto. Transfer to the prepared baking dish. Bake for 20 minutes. Sprinkle the pecan parmesan liberally over the top and bake for another 5 minutes. Remove from the oven and serve.
Leftovers can be kept in an airtight container for about 4 to 5 days, and reheated in the oven in a baking dish covered with foil (or microwaved without foil- whatever floats your boat). Enjoy!
The pesto rice looks so yummy!
This looks like it would freeze relatively well too for left overs!
The topping looks sooooo good!
Baked mushrooms and zucchini are magic together! Magic!
That casserole sounds amazing! Love the peas and shallots :)
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