Description
This pesto uses pumpkin seeds instead of pine nuts. It is nutty and creamy. Perfect for pasta or sandwiches.
Ingredients
Scale
- 1 cup pumpkin seeds
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Toast pumpkin seeds in a dry skillet over medium heat for 3 minutes. Stir often. Let cool.
- Place basil, Parmesan, garlic, and cooled pumpkin seeds in a food processor. Pulse until chopped.
- With processor running, slowly pour in olive oil. Blend until smooth.
- Add salt, pepper, and lemon juice. Pulse to combine.
- Taste and adjust seasoning. Use immediately or store in fridge.
Notes
- For a vegan version, omit Parmesan or use nutritional yeast.
- Store in an airtight container with a thin layer of olive oil on top.
- Keeps in fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: No-cook (with toasting)
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 5 mg