Pesto with Pumpkin Seeds
This easy 5-minute recipe is great on sandwiches, in pasta, or on roasted vegetables.
Servings: 8
Calories: 95kcal
Equipment
Ingredients
- 2 cups arugula or basil, or a combination
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 clove garlic
- 1 tablespoon lemon juice from about half a lemon
- ⅓ cup pumpkin seeds toasted
- salt and pepper to taste
Instructions
- Add the ingredients with just a splash of olive oil instead of the whole amount. Pulse until chopped.
- Slowly stream in the rest of the olive oil while blending until you reach the consistency you like. I do this a bit faster and don't blend as long for a chunky pesto like in the photos.
Video
Notes
Feel free to change the nuts and seeds, cheese, or greens to what you have on hand in your kitchen.
Store homemade pesto in the fridge in a container with a lid for about a week.
When storing the pesto, add a thin layer of olive oil on top to stop the top of the pesto from turning brown. Flatten the surface of the pesto with the back of a spoon and pour a thin layer of olive oil. Just stir the olive oil in when you use the pesto next.
You can also freeze homemade pesto. Spoon tablespoons of pesto into an ice cube tray and freeze until solid. Remove and place in a freezer bag or container. Freeze for up to 6 months.
Nutrition
Calories: 95kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Fiber: 0.3g | Sugar: 0.2g | Calcium: 40mg | Iron: 0.4mg
https://www.pipercooks.com/pesto-with-pumpkin-seeds/
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