This pesto is made from pumpkin seeds, the green ones known as “pepitas” which come from hulless pumpkin varieties. Ideally, soak them in water to cover for a few hours or up to overnight.
Use this pesto as a dip for vegetables and rice crackers, as a spread for baguette slices or crostini or a panini sandwich (chicken with provolone, mmm!), or melt it into hot pasta. My recipe is inspired by the “Green Omega Spread” by Lauren Mendez for Bauman College that my friend Annette shared with me years ago.
Pumpkin Seed Pesto
makes 2 cups
Ingredients
- 1 cup raw pepitas (unroasted, unseasoned) soaked in water with a couple pinches of salt for a few hours or up to overnight
- ½ bunch Italian parsley, stems removed (mostly)
- ½ bunch basil, stems removed (mostly)
- ½ bunch cilantro
- 1 lemon, juiced
- ½ cup extra virgin olive oil
- 1 teaspoon sea salt
Instructions
-
Drain the water from the pumpkin seeds and discard the soaking water. Place pumpkin seeds, greens, lemon juice, olive oil, and salt in a food processor or powerful blender like a Vitamix) and purée until smooth. Store in a covered jar. Keeps several days, refrigerated.
