Pumpkin Seed Pesto
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings4
Ingredients
- ½ cup pumpkin seeds
- 2 cloves garlic
- 1 cup flat-leaf parsley minced, (or sub basil)
- 1/2 lemon juice only (yield 2 Tbsp juice)
- 1/4 tsp unrefined salt (real, pink, or Celtic salt) or more to taste
- ½ cup extra virgin olive oil
Instructions
- First, toast the pumpkin seeds on your stovetop. Heat a pan over medium heat, add the pumpkin seeds (no oil needed). Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
- Add the pumpkin seeds, 2 cloves garlic, 1 cup parsley leaves, 2 Tbsp fresh squeezed lemon juice, and a pinch of salt to a food processor or blender.
- Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
- Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.
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