Pumpkin Seed Crust

Name: Pumpkin Seed Crust
Ingredients: 1 cup pumpkin seeds, raw, unsalted, hulled; 14 cup plain dried breadcrumbs; 3 tablespoons olive oil; 12 teaspoon crushed red pepper flakes; 12 teaspoon curry powder; kosher salt; fresh ground black pepper

7 ingredients

6 steps

Ingredients

1 cup pumpkin seeds, raw, unsalted, hulled
14 cup plain dried breadcrumbs
3 tablespoons olive oil
12 teaspoon crushed red pepper flakes
12 teaspoon curry powder
kosher salt
fresh ground black pepper

Directions

1

Place the pumpkin seeds in a food processor; pulse until coarsely chopped.
2

Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even doneness.
3

Transfer to a mixing bowl to cool.
4

Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder.
5

Season with salt and black pepper to taste.
6

Use right away, or freeze in an airtight container for up to 3 months.