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Pumpkin Seed Pesto

Nut-free basil pesto made with toasted pepitas, Parmesan, garlic, lemon and olive oil. About 144 calories and 56 mg magnesium per 2 tablespoons.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings (2 tbsp each)
Course: Sauce
Cuisine: Italian
Calories: 144
Ingredients Method Notes

Ingredients
  

  • 1/2 cup raw pepitas (hulled pumpkin seeds) 70 g
  • 2 cups fresh basil leaves loosely packed, about 40 g
  • 1/4 cup grated Parmesan cheese 25 g; use nutritional yeast for vegan
  • 2 cloves garlic peeled
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil 80 ml
  • 1/4 teaspoon salt or to taste
  • 2-3 tablespoons cold water to loosen, optional

Method
 

  1. Toast the pepitas in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they puff slightly, start to pop and smell nutty. Tip onto a plate to cool for a few minutes.
  2. Add the cooled pepitas, garlic and salt to a food processor and pulse until finely chopped.
  3. Add the basil, Parmesan and lemon juice and pulse until the basil is finely chopped, scraping down the sides once or twice.
  4. With the motor running, slowly pour in the olive oil and blend until fairly smooth. Add cold water a tablespoon at a time if you want a looser pesto.
  5. Taste and adjust with more salt or lemon juice. Use right away, or transfer to a jar, smooth the top and cover with a thin layer of olive oil before refrigerating.

Notes

Nutrition is per 2 tablespoons. Refrigerate and use within 4 days, or freeze for up to 6 months.