Description
Pumpkin Seed Pesto is an easy nut-free pesto recipe that is thick and rich with pumpkin seeds, fresh basil, lemon juice and parmesan cheese.
Ingredients
- 2 cups fresh basil, packed
- 1 cup pumpkin seeds, raw and hulled
- 1/2 cup fresh parsley, packed
- 1/2 cup finely grated parmesan cheese
- 1 large lemon, juiced
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 cup extra virgin olive oil
Instructions
- Add all the ingredients, except the oil, to a food processor and pulse until the ingredients are combined. (There should still be tiny pieces of pumpkin seeds, herbs and cheese throughout). Stop and scrape down the sides with a spatula, if necessary.
- With the food processor running on low, slowly stream in the oil so it emulsifies with the mixture. Again, stop and scrape down the sides, if necessary.
- Store pesto in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.
Notes
- For extra flavour, buy roasted pumpkin seeds (unsalted) or roast your own.
- Slowly stream the oil into the pesto mixture in the food processor so it emulsifies properly.
- Pesto will firm up in the fridge so just let it sit at room temperature for 10-15 minutes before using.
- If you want your pesto thinner, just add a little more oil or water.
- If you like it thicker, use less oil or add more pumpkin seeds.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
