Pumpkin Seed Pesto
This pesto recipe is simple and so easy to make. It is a great nut-free alternative to traditional pesto sauces, which typically use pine nuts and sometimes walnuts.
3 cups fresh basil leaves
3 or 4 large garlic cloves
1/3 cup Omega Nutrition Pumpkin Seed Butter
1/3 cup Omega Nutrition Pumpkin Seed Oil (you can also use Omega Nutrition Extra Virgin Olive Oil. Sometimes I use a bit of both)
1/3 cup grated Parmesan or Romano cheese (optional, you can leave this out if you want the sauce to be vegan)
salt & pepper (to taste)
Combine all of the ingredients in a food processor and blend. I usually find that it is easiest to start with the garlic and oil, and then add your other ingredients. When the mixture is nice and smooth, give it a taste and that way you will know if you want to add more salt or pepper, or maybe you will want to add extra Parmesan cheese or a little bit more oil. As soon as you have made any adjustments, the sauce is done!
To serve, add the pesto to hot pasta and toss thoroughly. I love to using a nice gluten-free linguini, but this goes well with any pasta. You can top your pasta with sautéed mushrooms and veggies, or seafood, or chicken. It is a good base or terrific on its own.
I have also enjoyed this sauce on zucchini noodles as a delicious raw meal.
If stored in a sealed container, this pesto will keep in the refrigerator for up to 1 week.
It’s great on sandwiches or wraps, tossed with steamed veggies, and even in scrambled eggs.
Give it a try and Enjoy!