Ingredients
- 3/4 cup hulled pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley, packed
- 2–3 cloves garlic
- 1/4 cup nutritional yeast (or 1/2 cup grated Parmesan for vegetarian)
- 1 zest of 1 lemon + 2–3 tbsp lemon juice
- 1/2–2/3 cup extra-virgin olive oil
- 1/2–3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1–4 tbsp cold water, optional to thin
Equipment
- Skillet For toasting pepitas
- Food processor For blending pesto
- measuring cups and spoons
- spatula For scraping down sides
- Jar or container For storing pesto
Method
- Toast pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
- Pulse pumpkin seeds and garlic in a food processor until finely crumbled.
- Add basil, parsley, nutritional yeast, lemon zest, lemon juice, salt, and pepper. Pulse to combine.
- With the motor running, stream in olive oil until smooth. Adjust seasoning as needed.
- For a dressing, add cold water until the pesto reaches pourable consistency.
Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 150mgPotassium: 120mgFiber: 1gVitamin A: 600IUVitamin C: 8mgCalcium: 20mgIron: 1mg
Notes
Keep the color bright by adding ½ tsp lemon juice to the jar before storing. For a spicy twist, add ¼ tsp red pepper flakes. For a thinner dressing-style pesto, blend in cold water until pourable.
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