The theme for this month's Recipe Redux was SEEDs. Love me some seeds. Then, when I was thinking about what to make, I realized I didn't know what the difference between a nut and a seed was. I could tell you that an almond's a nut and a sunflower seed a seed (duh) but why? Was this a silly botany definition like the fact that a tomato is technically a fruit?
According to the dictionary a nut is: a hard-shelled dry fruit or seed with a separable rind or shell and interior kernel. A seed is: the fertilized ripened ovule of a flowering plant containing an embryo and capable normally of germination to produce a new plant. As a non-botanist this tells me absolutely nothing. Except that it seems all nuts are seeds, but not all seeds are nuts. And apprently, things like walnuts are acutally drupes, and hazelnuts and chestnuts are the only true nuts.
Whew that's confusing. But a name is just a name, and thankfully all nuts, seeds and drupes have some pretty baller health benefits (get at me healthy fats), and taste delicious. I eeny-meeny-miny-moed over whether to use what I will define as seeds: chia, flax, pumpkin, and sunflower. Pumpkin won out. But they're way cooler when you call them pepitas and even cooler when you put them in pesto. Especially if it's a humid summer day.
2 cups loose leaf fresh basil
4 cloves garlic
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup Vega Antioxidant Omega Oil (or EVOO)
2 TBS nutritional yeast
Salt and Petter to taste
Whole Wheat spaghetti noodles
Veggies (brocooli, spinach and mushrooms preferred)
While you're boiling your noodles, puree in the pesto in a food processer. Mix with heated veggies and pasta in a big bowl. Eat.
Now go get a little seedier with these recipes: