6 years ago

Pumpkin Seed Pesto
[Vegan]

TW By: Tara Weir

Author Bio

Dr. Tara attended the University of Toronto Medical School, where she graduated at the top... Read More

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Pumpkin Seed Pesto [Vegan]

Dairy Free

Pesto is an incredibly versatile sauce that can be enjoyed in countless ways. In addition to mixing it into pasta, noodles, rice and spiralized vegetables, you can use it as a dip for crackers and crudités, a topping for toast, pizza, salad, and baked potatoes, or a flavour booster for... Read More

Ingredients You Need for Pumpkin Seed Pesto [Vegan]

1/2 cup raw unsalted pumpkin seeds (sunflower seeds also work well here!)
3 cups raw baby spinach
1 cup packed fresh cilantro (or substitute basil if preferred)
juice from 1/2 to 1 lemon, adjusted to taste
2 tablespoons nutritional yeast
2 cloves garlic, minced
1/4 to 1/2 teaspoon pink Himalayan salt, adjusted to taste
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground black pepper
1/3 cup extra-virgin olive oil, plus additional as needed for desired consistency

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How to Prepare Pumpkin Seed Pesto [Vegan]

Preheat oven to 350°F and spread pumpkin seeds on a parchment-lined baking sheet. Bake for 4 to 5 minutes until just browned. Set aside to cool.
To a food processor or blender container, add cooled nuts, spinach, cilantro, lemon juice, nutritional yeast, garlic, 1/4 teaspoon salt, cayenne, and pepper. Blend well.
With processor/blender running, slowly drizzle in 1/3 cup oil and process until well combined, stopping to scrape the bottom and sides with a spatula as needed.
Add additional seasoning, lemon juice, or olive oil as needed for desired taste and consistency.

Notes

Nut-free Pumpkin Seed Pesto can be stored in an airtight container in the fridge for a week or frozen for several months. You can freeze it using an ice cube tray so that it’s easy to thaw in single-serving portions.