Pumpkin Seed Pesto Recipe
This 5-minute creamy Pumpkin Seed Pesto Without Pine Nuts is nut-free and perfect for sandwiches, pasta, salads, marinating proteins, roasted veggies, or soups. Protein-packed, delicious, and healthy.
Servings: 5
Calories: 284kcal
Equipment
- Food processor
Ingredients
- 1 cup pumpkin seeds roasted
- 2 cups fresh basil
- 1 cup fresh parsley
- 4 garlic cloves
- 1 ½ tablespoons nutritional yeast (optional but recommended)
- ¼ cup fresh lemon juice
- ½ cup olive oil or water or aquafaba
- Salt to taste
Instructions
- Combine the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the canister of a food processor. Start blending and slowly stream the olive oil through the feeder tube on top, followed by ½ cup water. Blend until mostly smooth.
- Adjust the water and olive oil until the desired consistency.
- Add salt and more lemon juice to taste.
Notes
- For oil-free, replace the olive oil with water or aquafaba.
- Roasted pepitas pack in more flavor than raw pepitas. Roasting them gives the seeds a savory, nutty taste. Use store bought roasted pepitas or roast your own in the oven or in a skillet. Heat a clean, dry skillet over medium heat until hot. Add the pumpkin seeds in a single layer, spreading them out to avoid overcrowding. Toss them occasionally until evenly golden brown and slightly fragrant, about 3 to 5 minutes.
- For blending: Make sure to scrape down the sides of the canister occasionally with a spatula when pulsing to incorporate all the ingredients.
- For a creamier pesto, use more olive oil and less water to blend.
- Storage: Refrigerate leftover Pumpkin Seed Pesto in an airtight container for 2 to 3 days.
Nutrition
Calories: 284kcal | Carbohydrates: 5g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 9mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1520IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg
