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Pumpkin Seed Pesto
Pumpkin seed basil pesto with lemon and vegan (or dairy) parmesan
Course
Sauce
Cuisine
American
,
Italian
Keyword
anti-inflammatory
,
dairy free
,
diabetes friendly
,
fall/autumn
,
gluten free
,
grain free
,
healthy
,
keto
,
kosher
,
low sugar
,
paleo
,
pasta
,
salsas and sauces
,
spring
,
summer
,
vegan
,
vegetarian
,
Whole 30
,
winter
Servings
Prep Time
1/2
cup
5
minutes
Servings
Prep Time
1/2
cup
5
minutes
Ingredients
1/4
cup
pumpkin seeds
1/4
cup
grated parmesan
see blog post for vegan recommendation
2
garlic cloves
peeled and rough chopped
1
cup
packed fresh basil leaves
1
tbsp
fresh lemon juice
1/4
cup
extra virgin olive or avocado oil
to taste
salt & pepper
Instructions
if toasting pumpkin seeds first (optional), bake at 350° for 8 – 10 minutes
in a food processor, combine seeds through olive oil and whiz until well blended, season to taste with pink salt & fresh cracked black pepper
store pesto in an airtight container in the refrigerator for several days to enjoy with pasta, veggies and more!
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com