Pumpkin Pate
Ingredients
- 2 cup of shelled pumpkin seeds
- 2 cloves of garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon tarragon
- 1 teaspoon rosemary
- Celtic Sea Salt
- Black pepper
- 1/3 cup tomato paste
Instructions
- Place the pumpkin seeds in a dry skillet over high heat. Stir constantly until they become brown. Reduce the heat to low and continue stirring until the seeds are toasted. Transfer the seeds to a food processor along with the garlic, oregano, tarragon, rosemary, salt and pepper and process into a fine powder. Add the tomato paste and continue to blend until mixed. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container for up to five days.
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Dr. Kasia Kines, DCN MS MA CN CNS
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