Pumpkin Seed Pesto

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Total Time2

Servings: cup

Calories: 380kcal

Author: Catherine McCord

Ingredients

1/2 Cup Pumpkin Seeds (pepitas), hulled
1/4 Cup parmesan cheese
1 Garlic Clove
1 Cup Cilantro, Parsley or Basil
1/2 Tsp kosher salt
1/3 Cup olive oil

Instructions

If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350 degree oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
Place all the ingredients in a food processor and puree until smooth.
Serve on pasta, fish, chicken or a spread on sandwiches.
* For a dairy free version use 1/4 cup nutritional yeast and 1/2 cup olive oil (instead of 1/3 cup).
To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months.

Nutrition

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