Creamy Pumpkin Seed Pesto
Prep Time: 5 minutes
Total Time: 20 minutes
This pesto is so deliciously creamy! I also have a creamy cashew pesto recipe that you should try but I wanted to get creative with pepitas and try a nut free pesto. Look for raw & unsalted pepitas (shelled pumpkin seeds).
Ingredients
2 cups fresh basil
1 cup raw pepitas (cover seeds in boiling water, let soak for 1 hour then drain) You could also soak them overnight.
1/4 cup extra virgin olive oil
2 garlic cloves
Juice of 1/2 to 1 lemon
1/4 cup of Violife vegan parmesan for dairy free or regular parmesan cheese
Salt & Pepper to taste
Method
Blend all ingredients together in a high speed blender. This usually works better in a smaller blender like a nutribullet or small food processor. If you only have a large blender, it may work better to double the recipe.
Taste test & adjust as needed:
-Add more salt to bring out flavors
-Add more lemon to make brighter
-If you need more liquid to blend, add a touch more oil & a touch of water
Notes
When you are ready to use the pesto, it is best to not directly heat it, just add to warm pasta or cold salad.
Store in an airtight container in the fridge, will keep for 3-4 days. This also freezes really well. When ready to use, take out of the freezer and allow it to thaw in the refrigerator. Enjoy!