Ground Pumpkinseeds

By Mark Bittman

Ground Pumpkinseeds
Marvin Orellana for The New York Times
Total Time
About 3 minutes
Rating
5(7)
Comments
Read comments

Featured in: Food of the Ancients

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 1cup pumpkinseeds
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Put a dry skillet on high heat. When hot, add pumpkinseeds and toast, stirring as necessary, until they brown and begin to pop a bit. Don’t burn them.

  2. Step 2

    Cool them slightly and then grind as finely as possible.

Ratings

5 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.