?Pumpkin Seed Pesto? (recipe below!) is a bright & herby pasta sauce made with pumpkin seeds, fresh basil, parsley, olive oil, and garlic. This recipe is vegan, gluten free, nut free, and perfect for the cooker fall weather ✌️
Happy October everyone! I’m making a big batch of this delicious pumpkin seed pesto to celebrate. Pumpkin seeds (also called pepitas) are a fantastic nut free addition to your table. They are healthy, flavorful, and have a great nutty crunch when toasted. Pesto is a great way to use up extra herbs, and this rich and flavorful sauce is ready in 10 minutes!
Short recipe below, but the longer post is on TheHerbeevore (link in bio @therbeevore ↖️ or in my stories) for cooking details and links to ingredients I used for this dish! If you make this, tag me – I’d love to feature you in my stories ?
?Vegan Pumpkin Seed Pesto?
2 cups basil
1 cup parsley
3/4 cup pumpkin seeds, toasted, I used @anthonysgoods
3 cloves garlic
1/8 teaspoon red pepper flakes
2 tablespoons lemon juice, about 1 lemon
1/2 cup olive oil
1/2 teaspoon each salt & pepper
In a food processor or blender, add basil, parsley, toasted pumpkin seeds, garlic, pepper flakes, and lemon juice. Pulse a few times to break down the greens. Mix on low and pour in the olive oil until the pesto is a smooth consistency. Add salt and pepper, taste, and adjust seasonings as desired. Toss pesto with freshly cooked pasta, smash pesto with cooked chickpeas, or stir into risotto, and mangia!
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