Description
A vibrant, nut-free alternative to traditional pesto, packed with flavor and perfect for those with nut allergies.
Ingredients
Scale
- 1 cup pumpkin seeds (pepitas), roasted
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon juice (optional, for brightness)
Instructions
- Place the pumpkin seeds, basil, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture is smooth.
- Stir in the Parmesan cheese and mix well.
- Taste and season with salt, pepper, and lemon juice if desired.
Notes
Substitute nutritional yeast for a vegan option. Store leftover pesto in an airtight container in the fridge for up to one week. You can freeze it for up to three months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pesto, pumpkin seeds, nut-free, vegetarian, sauce, Italian