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Recipes REAL Recipes Dips, Dressings & Sauces Pumpkin Seed Pesto
Recipes REAL Recipes Dips, Dressings & Sauces Pumpkin Seed Pesto
Pumpkin Seed Pesto
Description
A great nut-free alternative to traditional pesto!Ingredients
At a glance
REAL Recipes
Main Ingredient
Preparation Method
Difficulty
Special Diets
Serves
3-4
1/2 cup pumpkin seeds (pepitas), hulled
1/4 cup parmesan (or 1/4 cup nutritional yeast for non-dairy version; adjust olive oil to 1/2 cup)
1 garlic clove
1 cup basil or parsley
1/2 tsp Celtic Sea Salt
1/3 cup olive oil
1/4 cup parmesan (or 1/4 cup nutritional yeast for non-dairy version; adjust olive oil to 1/2 cup)
1 garlic clove
1 cup basil or parsley
1/2 tsp Celtic Sea Salt
1/3 cup olive oil
Directions
- If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350o oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
- Place all the ingredients in a food processor and puree until smooth.
- Serve on pasta, fish, chicken or spread on sandwiches.
Additional Tips
Soaking seeds on the counter overnight in water with some Celtic salt makes them more digestible and nutritious. To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months.
Attributed to Chef Catherine McCord.