A delightful twist on traditional pesto incorporating nutrient-rich pumpkin seeds, making it a perfect nut-free and vegan pesto sauce option.
Ingredients
Scale:
1 cup raw pumpkin seeds
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
2-3 cloves of garlic, minced
1/2 teaspoon sea salt (adjust to taste)
1 tablespoon lemon juice (freshly squeezed)
1/4 teaspoon black pepper
Grated vegan cheese (for garnish, optional)
Additional pumpkin seeds (for texture, optional)
Instructions
Toast the Pumpkin Seeds: In a dry skillet, over medium heat, add the raw pumpkin seeds. Toast them for 5-7 minutes, stirring frequently, until they are golden and fragrant.
Blend the Ingredients: In a blender or food processor, add the toasted pumpkin seeds, fresh basil leaves, minced garlic, sea salt, lemon juice, and black pepper. Pulse a few times to combine before blending.
Add Olive Oil: Slowly drizzle in the extra virgin olive oil while blending until smooth and creamy.
Taste and Adjust: Taste your pesto; if needed, adjust the seasoning by adding more salt or lemon juice.
Serve or Store: Transfer the Pumpkin Seed Pesto to a serving bowl or an airtight container. It can be stored in the refrigerator for up to a week.
