Pumpkin Seed Pesto Sauce
Servings: 6
If you find yourself with extra pumpkin seeds in your pantry, turn them into this creamy pesto sauce. It's made without heavy cream and will add a flavorful boost to your next meal.
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Ingredients
- ½ cup hulled pumpkin seeds (pepitas)
- 1 cup fresh basil leaves , packed
- 2 garlic cloves
- 3 tablespoons lemon juice
- ¼ cup Parmesan cheese
- ¼ cup olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- In a high-speed blender, add the pumpkin seeds, basil, garlic, lemon juice, Parmesan, olive oil, salt, pepper, and red pepper flakes, if using. Add ¼ cup of water to the blender, then secure the lid and blend until the mixture becomes smooth.
- Stop and scrape down the sides of the blender to make sure everything is evenly incorporated. For a creamier sauce, add another ¼ cup of water and blend again. (In that case, you may add up to a ¼ teaspoon more salt to boost the flavor.) As soon as the pesto tastes delicious to you, it's ready to use.
- Transfer leftover pesto sauce to an airtight container with a lid and store it in the fridge for up to 5 days. You can use it as a pasta sauce, sandwich spread, or as a drizzle for your favorite grain bowls.
Notes
Nutrition information will be updated when the database calculator is back online. Sorry for the delay!
Note: This pesto sauce has been adapted from my Vegan Pesto recipe, which uses walnuts and does not contain Parmesan cheese. Check it out if you need a dairy-free option.