10-Minute Pumpkin Seed Pesto – Irresistibly Creamy and Bold!
A flavorful and nutritious pesto made with pumpkin seeds, perfect for pasta, sandwiches, or as a dip.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup raw pumpkin seeds (pepitas)
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Toast the pumpkin seeds in a dry pan over medium heat until lightly golden. Let cool.
- In a food processor, combine the toasted pumpkin seeds, garlic, and basil. Pulse until finely chopped.
- Add Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the refrigerator for up to a week.
Notes
- For a vegan version, omit Parmesan or use nutritional yeast.
- If the pesto is too thick, add a little more olive oil.
- Try adding a pinch of red pepper flakes for extra heat.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 0.5g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Find it online: https://takerecipes.com/pumpkin-seed-pesto-recipe/