Pepita pesto Recipe

Italian-inspired · Condiment · 10 min total

A vibrant, nut-free pesto made with pepitas (pumpkin seeds) for a rich, earthy flavor. Perfect on pasta, sandwiches, or as a dip.

Ingredients

• 1/2 cup raw pepitas (pumpkin seeds)
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Instructions

1. Toast the pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Let cool completely.
2. In a food processor, combine the toasted pepitas, basil, Parmesan, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
4. Add lemon juice, salt, and pepper. Pulse to incorporate. Taste and adjust seasoning as needed.
5. Transfer to a jar or bowl. Use immediately or refrigerate for up to a week.

Tips

• To store, cover with a thin layer of olive oil to prevent browning.
• For a vegan version, omit Parmesan and add 1 tablespoon nutritional yeast.
• Toast pepitas in bulk and store in an airtight container for quick pesto.

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