Pumpkin Seed Pesto

5 from 5 votes

Pumpkin Seed Pesto is a healthy dairy free version of pesto with mixed greens, nuts and seeds. Made in just 10 minutes! So incredibly flavorful and versatile. Put it on everything!

Prep Time5

Cook Time5

Total Time10

Course: Dips, Dressings, Sauces and Spreads

Cuisine: American

Diet: Vegan

Servings:

Calories: 157kcal

Author: Jenn Sebestyen

Equipment

Food Processor

Ingredients

1 cup packed fresh basil leaves
1 cup packed arugula
2 cloves garlic peeled
½ cup raw shelled pumpkin seeds
¼ cup raw almonds
¼ cup fresh lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
2-3 tablespoons water to thin

Instructions

Place all ingredients, except olive oil and water, into a food processor fitted with the S-blade.
Process until combined, scraping down sides as necessary.
Drizzle in the olive oil through the top while the machine is still running. This should make everything come together smoothly.
Add water 1 tablespoon at a time, processing after each addition and scraping down sides as necessary, until the desired consistency is reached.

Notes

~ Use fresh basil! This will not work with dried basil.

~ Be sure to buy pumpkin seeds that have been hulled (contain no shell). Or use pepitas.

~ Use unsalted pumpkin seeds and almonds, so you can control the amount of salt that goes into it.

~ For a nut free option, leave out the almonds and use all pumpkin seeds.

~ For an oil-free option, leave out the extra virgin olive oil.

~ Process until no big chunks of nuts remain, but do not over processes into a perfectly smooth sauce. You want some texture to remain

~ Taste and adjust seasonings to your liking. Add more salt or lemon juice, if needed.

~ Use this pumpkin seed pesto as a sauce for pasta or rice, a dip for fresh veggies, pita chips or crackers, a spread on a baguette topped with fresh sliced tomato, a dollop on top of a baked potato, a mix-in for soup right before serving, etc. The possibilities are nearly endless and they're all delicious!

~ If you are using this pesto for sauce on pasta, save some of the pasta cooking water and stir it in when mixing the pesto and pasta. It will help to thin it out and make it creamy.

~ This recipe makes about 1 cup of pesto.

Storage/Freezing

Store this pesto in an air-tight container in the fridge for up to a week.

Freeze in freezer safe containers or plastic bags for 6 to 9 months.

Nutrition