Description
A vibrant and nut-free pesto using toasted pumpkin seeds, fresh basil, and cheese, perfect for pasta, sandwiches, or as a spread.
Ingredients
Scale
- ½ cup raw pumpkin seeds, toasted
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated (or nutritional yeast for vegan)
- ½ cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Set aside to cool slightly.
- Blend the toasted pumpkin seeds, basil, and garlic in a food processor until finely chopped.
- Incorporate the grated Parmesan cheese and pulse to combine.
- Add the olive oil gradually with the motor running until the mixture is smooth and creamy, scraping down the sides as necessary.
- Season the pesto with salt and freshly ground black pepper to taste.
Notes
Adjust the amount of garlic or cheese to tailor the pesto to your personal taste. Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pesto, nut-free, pumpkin seeds, basil, vegan pesto, sauce