Toasted Pepitas
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Toasted pepitas are pumpkin seeds coated with oil and salt, baked until golden brown. They have a nutty, earthy flavor and can be used as a crunchy topping for salads or soups, or eaten as a snack. This recipe also includes a tomatillo gazpacho with avocado and charred green onions.
Ingredients
- 473 ml raw pepitas (pumpkin seeds)
- 9.86 ml avocado oil or extra-virgin olive oil
- 4.93 ml fine sea salt
- 907 g tomatillos peeled
- 1 jalapeño pepper stem removed
- 1 serrano chile pepper stem removed
- 59.1 ml avocado oil divided
- 1 bunch green onions trimmed
- 1 lime juiced
- 1 ripe avocado peeled and seeded
- 118 ml fresh cilantro leaves chopped
- 59.1 ml toasted sliced almonds
- sea salt
- apple cider vinegar
- pumpkin seed dip
- fresh mint leaves torn
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 224 mg
- Iron: 12.4 mg
- Magnesium: 437 mg
- Phosphorus: 576 mg
- Potassium: 4523 mg
- Zinc: 10.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml raw pepitas (pumpkin seeds)
- 9.86 ml avocado oil or extra-virgin olive oil
- 4.93 ml fine sea salt
- 59.1 ml toasted sliced almonds
- sea salt
- apple cider vinegar
- pumpkin seed dip
Prepare
- Peel 907 g tomatillos
- 1 jalapeño pepper, stem removed
- 1 serrano chile pepper, stem removed
- 59.1 ml avocado oil, divided
- Trim 1 bunch green onions
- Juice 1 lime
- 1 ripe avocado, peeled and seeded
- Chop 118 ml fresh cilantro leaves
- fresh mint leaves, torn
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a small bowl, combine 2 cups raw pepitas, 2 teaspoons avocado oil, and 1 teaspoon fine sea salt, stirring well until the pepitas are completely and evenly coated.
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Step 2.
Spread the pepitas on a baking sheet in a single layer. Bake for 10 to 15 minutes, stirring halfway through, until golden brown. Remove from the oven and transfer to a cool baking sheet to stop cooking. Let cool completely before transferring to an airtight container. Store at room temperature for up to one month.
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Step 3.
Preheat the oven to 375°F. On a sheet tray, toss 2 pounds peeled tomatillos and the whole jalapeño and serrano peppers (stems removed) with 1 tablespoon of the avocado oil. Roast for 20 to 30 minutes until the vegetables are beginning to brown in spots and softened.
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Step 4.
While the tomatillos and peppers roast, char the trimmed green onions over an open flame (or a gas burner), turning frequently, for about 4 to 5 minutes until lightly blackened. Set aside.
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Step 5.
In a blender, add the juice of 1 lime, 1 peeled and seeded ripe avocado, the remaining 3 tablespoons avocado oil, and the charred green onions. Transfer the roasted tomatillos to the blender. Pulse and blend to start breaking up the vegetables, but do not purée.
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Step 6.
Make a slit in each roasted chile and gently remove the seeds. Add the seeded chiles to the blender along with ¼ cup toasted sliced almonds, a pinch of sea salt, and a splash of apple cider vinegar. Continue to pulse until the gazpacho is smooth and uniform but still has a slight bit of texture, about 3 to 4 minutes.
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Step 7.
Chill the gazpacho for at least 1 to 2 hours before serving. Pour into chilled bowls and garnish with a spoonful of pumpkin seed dip (if using) and torn fresh mint leaves.