Pumpkin Seed Pesto
Maggie Michalczyk, RDN
Packed with plant-based protein thanks to the mighty pumpkin seed, pumpkin seed pesto is flavorful and nutritious and the perfect accompaniment to pasta, sandwiches, chicken and more!
raw pumpkin seeds
+ 1/2 cup extra-virgin olive oil
grated parmesan reggiano cheese
red pepper flakes
Preheat the oven to 350 degrees F and add pumpkin seeds to a sheet pan. Toast in the oven for about 5 minutes.
Remove pumpkin seeds from the oven and drizzle 1/4 cup olive oil on to them. Add cloves of garlic to the sheet pan as well to slightly toast from the heat of the pan. Let cool.
Add basil, pumpkin seeds, garlic, cheese, additional 1/2 cup of olive oil and salt and pepper to a food processor. Process until smooth. Taste and add additional salt or pepper.
Store covered in the fridge for up to a week. Freeze pesto in an ice cube tray to save for easy use later.
Recipe adapted from Andrew Zimmerman
pumpkin seed pesto; vegan pumpkin seed pesto