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Pumpkin Seed Parsley Garnish

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).

This garnish adds a great texture and sharp flavor to smooth dishes like soup.  Sprinkle some on Rosemary Red Soup or toss it on Brown Rice.   Plop some on top of Quinoa, Soba Noodles, Fried Tofu, French Lentils, grilled fish, soups or salads.  The fresh raw parsley adds vitamin A, C, K and folic acid and aids the digestibility of any dish it's served with.

cup pumpkin seeds

2 cloves garlic

teaspoon sea salt
3-4 tablespoons olive oil

Heat a dry skillet to medium.  Add pumpkin seeds and keep them moving with a wooden spoon.  After a few minutes they will begin to pop, puff up and give off a nutty aroma.  Remove from heat.

Place toasted pumpkin seeds with all other ingredients in a food processor and pulse and few times until you have a coarse mixture.  The toasted seeds, garlic and parsley can also be chopped fine by hand.

Prep time: 5 minutes
Makes ~ cup

FOR BABIES 10 MONTHS & OLDER: Grind a few toasted pumpkin seeds before adding other ingredients, then add to any food you are pureeing for baby to add healthful fats and vitamins.


Christin McDowell
I love love love this website and show! Thanks so much! Can you do a video of growing some herbs outside in a pot or what to do during the winter, if you can grow them in your house with a little light? Sorry, city girl here!
September 11, 2009, 10:58 pm

Charlotte F Seager
Thank you for the recipe. I love pesto, and make it with basil. This looks great. I shall try it the next time I get fresh parsley...probably at the Friday farmer's market!
August 18, 2010, 9:28 am

Charlotte F Seager
August 18, 2010, 9:31 am

john Egan
I can find no culinary uses for parsley seed, though many recipes make use of celery seed, dill seed, etc. It appears that nobody does anything with the seed itself. Why not?
August 19, 2010, 11:07 am

Almena Almena
It's spooky how clever some ppl are. Tahkns!
May 4, 2011, 11:03 am

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May 15, 2011, 7:08 am

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