Pumpkin Seed Pesto..One of the most versatile sauces you need in your kitchen right now!
With the last days of summer creeping away, I had to do a post honoring one of my favorite herbs….BASIL. When I think of basil, one thing comes to mind…Pesto! I love this amazing green herby sauce for all of it’s amazing flavor but most importantly it’s incredible versatility.
Pesto comes together so quickly and can be used in so many ways. Here is how I like to use it:
- Tossed with pasta or zoodles for a quick an easy sauce
- As a base for pizza or flatbread..I’m not a red sauce girl.
- Mixed in with a little mayo for a delicious pesto aioli topped on your favorite sandwich…super yum!!
- I like to stir it into soups like minestrone for a great flavor addition.
- It’s a perfect pairing with some mozzarella for a quesadilla.
Pesto is traditionally made with basil, parmesan cheese, olive oil, pine nuts, garlic and salt. I kept things pretty straight forward here with the exception of the nuts. For this recipe, I chose pumpkin seeds instead of pine nuts. I did this for a couple reasons. First off, pine nuts can be wicked expensive compared to pumpkin seeds a.k.a. pepitas. Also, pumpkin seeds have so many great health benefits. That’s enough reason for me!! You can also experiment with different nuts and even different herbs and greens. Any one say kale walnut pesto?
So let’s talk about just how easy pesto is to make. First of all, we are talking 6 ingredients..Yup that’s it. Most of them you probably already have on hand. Second, everything goes into a blender or food processor. I mean you can go old school and grind the ingredients with a mortar and pestle. Trust me, I’m all for that, but if you are pressed for time, go for the blended option.
One key thing to consider with the blended option is not overworking the pesto once you add the oil. We don’t want to heat up the olive oil too much with over blending because you will end up with a bitter tasting pesto. I suggest blending everything but the olive oil first, then slowing adding in the oil at the end or better yet just whisking it in for optimal flavor.
How do you like to use pesto? Would love to hear and so would your other fellow readers. Drop me a line in the comments below. If you make this recipe, or any recipe from the blog make sure to tag me on instagram. I hang out there a lot these days.Print
A simple, healthy, and delicious pesto made with fresh basil and pumpkin seeds.
- ½ C. Pumpkin Seeds
- 2 T. Freshly Grated Parmesan
- 2 Cloves of Garlic
- 1 C. Fresh Basil Leaves
- ½ C. Olive Oil
- 1/8 t. Sea Salt
- Put all ingredients in high speed blender and blend until well combined.
- Can be thinned out with olive oil if needed.
- Makes approximately 1 cup.
- This pesto is really versatile and can be used as a drizzle or tossed with pasta.
- Add to soups and sauces for extra flavor.
- Great on a grilled cheese or quesadilla!