Pumpkin Seed Pate

Serves: 5
Total Calories: 243
Yield: 1 cup


1 cup shelled pumpkin seed
1 to 2 clove garlic
1 teaspoon dried basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper or to taste
1/3 cup tomato paste


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.

Nutritional Facts:

Serves: 5
Total Calories: 243
Calories from Fat: 0

This Pumpkin Seed Pate recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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