Here is my crunchy pumpkin seed pesto recipe that’s easy to make at home. It’s full of health nutrients, vitamins and minerals and you can use it wherever you’d use normal pesto for a really healthy alternative with a strong, rich flavor.
Pumpkin seed pesto is great with brown rice or spelt pasta dishes with tomatoes, pumpkins, sardines and organic chicken. Or to top off and add extra flavor to steamed veggies or green salads.
- 1 cup of raw pumpkin seeds soaked overnight.
- 4 cloves of garlic.
- 1/4 cup sun-dried tomatoes.
- 1 cup of fresh basil leaves.
- 1 cup of fresh parsley leaves.
- 3 tablespoons freshly squeezed lemon juice.
- 2 tablespoons of pumpkin seed oil (extra virgin olive oil can suffice).
- Himalayan crystal salt and cracked pepper to taste.
How to Make Crunchy Pumpkin Seed Pesto
Put the drained pumpkin seeds, garlic and sun-dried tomatoes in a food processor and pulse until they are chopped up a bit. Add the basil, parsley, lemon juice and pumpkin seed oil. Before you start the processor again, try to push the leaves down into the bottom and cover them a bit with the pumpkin seed mixture. Depending on the shape of your food processor, this can be much easier with a rubber spatula.
Pulse again until it is all roughly blended into a thick pesto. You may have to stop a few times and push the mixture off the sides and into the blades before pulsing again. With my food processor, I don’t get the smooth consistency of a store-bought pesto, but I much prefer the crunchy texture doing it this way.
Getting the pumpkin seed pesto out of the blender can be about the trickiest part of this recipe. I use the rubber spatula once again to get as much as possible from off the sides and bottom and into an empty glass jar for storage. Actually, rubber spatulas are great for getting the most out of any blender or juicer. If you’ve never used one before, you might be surprised just how essential they become in the kitchen.
If you’re going to store this pumpkin seed pesto for a while, it can help to flatten it all down and put a thin layer of olive oil or better still pumpkin seed oil on top before storing it in the fridge. This helps to prevent oxidization. Personally, I tend to use mine pretty quickly.
Photo credit with thanks: little blue hen