Puff Chrissy vs. Pumpkin Seed Pesto

This is one of those projects that ended up being a little more work than I envisioned, but the results were pretty astonishing. To get the right amount of seeds, I had to cut up three medium-sized pumpkins; which was fine, because that allowed me to boil and mash up some pumpkins to freeze for later.

After picking out the seeds (my least favorite part), I boiled them in salt water for about an hour, and then spread them out on a baking sheet over night. The next day I pan fried the seeds in olive oil. And then I followed the recipe (in Polish). I’ve never made pesto before in my life – with or without pumpkin seeds – and I’m amazed at how great this turned out.

It’s been a great autumn so far with the pumpkin recipes. So far I’ve tackled pumpkin pasta, pumpkin pie, pumpkin pancakes and pumpkin soup, with lots more recipes to go…

Pumpkin Seed Pesto

Written by

Christian A. Dumais is an American writer, humorist and public speaker living in Wrocław, Poland. He has published fiction, journalism, and academic articles in several magazines and journals such as GUD, Shock Totem and Ha!Art. His first collection of short stories, Empty Rooms Lonely Countries, was published in 2009. He also created, edited, and contributed to Cover Stories, a euphictional anthology of 100 stories inspired by songs, which was published in 2010. His most recent book is SMASHED: The Life and Tweets of Drunk Hulk.

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