Description
Pumpkin seed pesto is a flavorful and nutritious vegan sauce made with roasted pumpkin seeds, fresh herbs, and garlic. It can be used as a spread, dip, or pasta sauce.
Ingredients
1 cup roasted pumpkin seeds
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
1. Place the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the bowl of a food processor.
2. Begin blending and slowly drizzle the olive oil through the feed tube on top, followed by ½ cup of water.
3. Blend until the mixture is mostly smooth.
4. Adjust the amount of water and olive oil to achieve your desired consistency.
5. Season with salt and add more lemon juice to taste.
Notes
For an oil-free version, substitute the olive oil with water or aquafaba.
Roasted pumpkin seeds have a richer, nuttier flavor than raw seeds; roast in a dry skillet over medium heat for 3 to 5 minutes.
Scrape down the sides of the food processor occasionally to incorporate all ingredients.
For a creamier pesto, increase olive oil and reduce water.
Store leftover pesto in an airtight container in the refrigerator for 2 to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Food Processor Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
- Cholesterol: 0