Pumpkin Seed Pesto: Irresistible 10-Minute Nut-Free
A vibrant pesto made with pumpkin seeds instead of pine nuts. Great on pasta, sandwiches, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup (about 16 servings of 1 tablespoon each) 1x
- Category: Sauce, Condiment
- Method: No-Cook
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin seeds (pepitas)
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese (optional; omit for dairy-free)
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Let cool.
- Combine the cooled pumpkin seeds, basil, garlic, Parmesan (if using), lemon juice, salt, and pepper in a food processor.
- Pulse while slowly drizzling in the olive oil until the mixture reaches a smooth, paste-like consistency. Scrape down the sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Transfer to a jar and use immediately or refrigerate for up to one week.
Notes
- For a nut-free and dairy-free version, skip the Parmesan and add 1-2 tablespoons nutritional yeast for a cheesy flavor.
- You can swap basil with other herbs like parsley or cilantro.
- Store leftovers with a thin layer of olive oil on top to prevent browning.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://www.recipekitchenhub.com/pumpkin-seed-pesto-recipe/