Pumpkin Seed Pesto

Pumpkin Seed Pesto: a new take on a favorite savory, creamy, and herbal pasta and serving sauce. Featuring fresh basil, parmesan cheese, and extra virgin olive oil, this recipe is a fantastic option for those who are looking for a substitute for pine nuts in pesto while still enjoying classic pesto flavors. Naturally gluten-free and vegetarian!

Course Main Course

Cuisine Italian

Keyword pasta with pumpkin seed pesto, pesto with pepitas, pesto with pumpkin seeds, pine nut substitute, pine nut substitute pesto, pumpkin seed pesto, substitute for pine nuts in pesto

Cook Time 10

Total Time 10

Servings Servings

Calories 138kcal

Ingredients

2 cloves garlic
2 cups basil
⅓ cup shelled pumpkin seeds preferably raw and unsalted
½ cup shredded parmesan cheese
¼ cup extra virgin olive oil
½ lemon juiced; or 1 ½ tablespoons bottled juice

Instructions

Combine all ingredients in a food processor and blend until smooth.
Serve tossed with pasta or as a sauce on a protein of choice.

Notes

Storage Directions

Refrigeration: Leftover pesto keeps covered in an airtight container in the refrigerator for 2-3 days.
Freezing: The pesto can also be frozen in a freezer-safe container or zip-top bag for up to 3 months. For easy defrosting, you can also freeze the pesto in an ice cube tray before moving the frozen cubes to the freezer-safe container for storage. Defrost the full serving of pesto in the refrigerator for 4-8 hours or on low heat in the microwave for 2-3 minutes, or until thawed through.

Nutrition