Pumpkin Seed Pesto
Pumpkin Seed Pesto is the perfect addition to a fall pasta dinner! This pesto without pine nuts uses roasted pumpkin seeds for an autumn twist you'll love.
Servings: 1 cup
- ½ cup roasted, shelled pumpkin seeds
- 1 cup fresh basil
- 2 garlic cloves
- 2 tablespoons pumpkin puree
- ⅓ cup olive oil
- ½ teaspoon sea salt see notes
Place shelled pumpkin seeds, basil, garlic, and pumpkin puree in a food processor or blender jar.
Pulse a few times to combine, then stream in olive oil while pulsing to reach desired consistency.
Taste and season with salt if necessary -- just be careful not to over-season if you used salted pumpkin seeds.
Use immediately or store in an airtight container in the refrigerator.
- Tip: If you are using salted pumpkin seeds, be sure to taste the mixture before adding extra salt to ensure that it's not too salty.
- Storage: Homemade pesto should keep for 3-5 days when stored in an airtight container in the refrigerator. The color may turn dull or darken due to oxidation (much like guacamole turns brown when exposed to air for too long), but it can still be eaten safely.
- Freezing Pesto: Scoop the pesto into an ice cube tray and freeze. Once frozen, remove the cubes and place them in a zip-top freezer bag. Frozen pesto will last for up to 6 months. To use, just grab as many individual portions as needed for a recipe.