Pumpkin Seed Pesto

Ellanor

Pumpkin seed pesto is a nut-free, budget-friendly twist on classic pesto. Creamy, vibrant, and perfect for pasta, sandwiches, or dipping.

5 from 1 vote

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Prep Time 4

Cook Time 1

Total Time 5

Course Sauces, Chutneys, Pickles

Cuisine Italian

Servings small jar

Calories 609 kcal

Ingredients

Instructions

Gently roast 20 g pumpkin seeds in a pan over low heat. Once they smell nutty and the skins slightly blister, remove from the heat and cool.
In a small food processor, add the cooled pumpkin seeds and ½ clove garlic. Pulse to a coarse powder. Some texture from the nuts is great.
Add 30 g basil to the food processor and pulse again.
Now, slowly drizzle in 50 g extra virgin olive oil while pulsing. Alternatively, you can stir the oil in.
Finish the pesto by grating in 12 g vegetarian Italian hard cheese and stirring it through. Season with salt to taste.

Notes

You can also add a dash of fresh lemon juice to mimic the brightness of pine nuts, if you like.

Equipment

Mixer Grinder

Dressing Jar

Microplane

Nutrition

Calories: 609kcalCarbohydrates: 4gProtein: 11gFat: 63gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 41gTrans Fat: 0.01gCholesterol: 12mgSodium: 148mgPotassium: 267mgFiber: 2gSugar: 0.5gVitamin A: 1636IUVitamin C: 6mgCalcium: 193mgIron: 3mg

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