Pumpkin Seed Pesto Recipe
This vibrant Pumpkin Seed Pesto combines roasted pumpkin seeds with fresh basil, parsley, garlic, and tangy lemon juice to create a rich, nutty, and herbaceous sauce. Perfect as a dip, spread, or pasta topping, this pesto offers a delicious and nutritious alternative to traditional recipes, with a hint of nutritional yeast for an optional cheesy flavor without dairy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for roasting pumpkin seeds if not using pre-roasted)
- Total Time: 15 minutes
- Yield: About 1 ½ cups pesto
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Pesto Base
- 1 cup pumpkin seeds, roasted
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 4 garlic cloves
- 1 ½ tablespoons nutritional yeast (optional but recommended)
- ¼ cup fresh lemon juice
Liquid and Seasoning
- ½ cup olive oil (or water or aquafaba for oil-free option)
- Salt to taste
Instructions
- Combine Ingredients: Place roasted pumpkin seeds, fresh basil, fresh parsley, garlic cloves, nutritional yeast, and lemon juice into the bowl of a food processor.
- Blend Liquids: Begin blending the ingredients and slowly drizzle olive oil through the feeder tube. Follow by adding ½ cup water to aid blending, continuing until the mixture is mostly smooth.
- Adjust Consistency: Add additional water or olive oil as needed until the pesto reaches the desired creamy consistency.
- Season to Taste: Add salt and more lemon juice to enhance the flavor according to your preference.
- Scrape and Blend: Periodically scrape down the sides of the food processor with a spatula to ensure even blending of all ingredients.
Notes
- For an oil-free pesto, substitute olive oil with water or aquafaba.
- Roasting pumpkin seeds (pepitas) enhances their flavor by bringing out a savory, nutty taste; roast in a skillet over medium heat for 3 to 5 minutes, stirring occasionally, until golden and fragrant.
- Scrape the sides of the food processor regularly during blending to incorporate all ingredients evenly.
- Use more olive oil and less water for a creamier texture.
- Store leftover pesto in an airtight container in the refrigerator for 2 to 3 days.
Find it online: https://flavorspath.com/pumpkin-seed-pesto-recipe/
