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Posted on Dec 16, 2016 in Featured, Uncategorized | 0 comments

Pumpkin Seed Pesto

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!




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