I’ve had the idea for this recipe for a long time. It came to me after I had pumpkin seed oil for the first time, and In fact, I bought a basil plant this summer from Trader Joe’s just so I could use it for this!
The recipe is so simple, and after I put it on these sprialized zucchini noodles, I literally started putting it on everything else. I also used it as the base on my cauliflower crust pizza with butternut squash on top and, oh baby was that good!
So whether you’re looking for a meatless Monday dish idea, or simply out of pine nuts, pumpkin seeds make a perfect pesto! You can be sure I will be making more batches of it all fall long!
- 1 cup raw pepitas
- ½ cup extra virgin olive oil, the best kind you have
- 1 + ½ cup fresh basil
- ½ cup Parmesan cheese
- 1 clove garlic, finely chopped
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
- Preheat oven to 350 degrees. Place pepitas on a cookie sheet, and toast for a couple of minutes. Be sure to watch seeds very closely, as they will burn quickly!
- Once pepitas are lightly toasted (they will be fragrant, and that's how you know they are done), combine seeds, basil, olive oil, Parmesan cheese, lemon, lemon zest and garlic in food processor or Vitamix .
- Blend or process until smooth. Then add salt and pepper to taste.
- Blend or process once more until fully combined.
- Refrigerate for up to 1 week in a sealed container.