Creamy Pepita Sauce (to put on everything)

 
blaine-arin-pepita-sauce.jpg

Makes ► 4 servings
Total Time ► 45 minutes

 
 

INGREDIENTS —

  • 1 cup raw pepitas (pumpkin seeds)

  • 1 cup water

  • 1 clove garlic

  • 1 tablespoon olive or flax oil

  • 2 teaspoons tamari

  • 1 tablespoon umeboshi vinegar

 

TO MAKE IT —

  1. Preheat oven to 350.

  2. Spread pepitas in a single layer on a baking tray and toast until golden, puffed-up, and fragrant, about 8 minutes. Watch them closely!

  3. Place the roasted seeds and remaining ingredients in a high-speed blender; blend until smooth and creamy, about 1 minute.

  4. Taste - does it need more salt? Vinegar? Adjust until it sings!


Notes—

  • Throw in a couple tablespoons of chopped fresh herbs like cilantro or oregano, or spice it up with cayenne.

 

There are many different types of people in this world, but for the purposes of this post, there are really only two: saucy and not. If you don’t know what I mean, there are ways to self-diagnose. Does your pasta play side to its sauce? Are you tempted to lick your plate clean in public, if only it were socially acceptable? 

You might be saucy. Me too!

I learned a version of this recipe when I worked at a macrobiotic restaurant in Austin (Casa de Luz, love you forever). I’m crazy about this stuff and I know all of you sauce lovers will too.

You WILL need a high-speed blender - but beyond that it’s a super simple! It whips up creamy from blending whole toasted pepitas (aka pumpkinseeds), and has a tanginess that is a stellar complement to beans, grains, and drizzled over steamed kale or salads. Or tacos!

 
blaine-arin-pepita-sauce-tacos.jpg
 

Any kind of sauce is an excellent thing to have in the fridge to liven up simple, “healthy” foods; if there are “keys” to eating healthy on a consistent basis, this is the biggest.

So, let’s say one weeknight you come home frustrated, not being able to find “anything” you can eat but, maybe, a bunch of kale and some uncooked quinoa – a little blah by itself.

But! If you’re keeping something like this pepita sauce on standby: cook up the quinoa, quickly steam some chopped kale, and in 20 minutes you have a nourishing meal faster than takeout. Boom.

RecipesBlaine Tackersauces