Description
A vibrant, nut-free pesto made with pumpkin seeds, fresh basil, and garlic, perfect for pasta or as a spread.
Ingredients
Scale
- 1 cup pumpkin seeds (raw or lightly toasted)
- 2 cups fresh basil leaves (no stems)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
- 2–3 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat for about 5 minutes until fragrant.
- Blend the pumpkin seeds, basil leaves, Parmesan cheese, and garlic in a food processor until finely chopped.
- Add the olive oil while the food processor is running, blending until smooth.
- Season with salt and pepper to taste.
- Store in an airtight container or serve immediately.
Notes
Use freshly grated cheese for the best flavor. Store in the fridge for up to a week or freeze in ice cube trays.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
Keywords: pesto, pumpkin seeds, vegan, nut-free, sauce, Italian