Nut-free pesto (pumpkin seed pesto)
A creamy and vibrant nut-free pesto made from toasted pumpkin seeds, fresh basil, garlic, and Parmesan. Perfect for those avoiding allergens while keeping flavor high.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Pumpkin seeds these are the star, giving that creamy texture without the nuts
- 2 cups Fresh basil leaves gotta have that green freshness that wakes up the pesto
- 2 cloves Garlic add a little bite and warmth to every spoonful
- ½ cup Grated Parmesan cheese salty, cheesy goodness for depth
- ½ cup Olive oil drizzled in slow to bring it all together smooth and glossy
- 1 tablespoon Lemon juice pops the flavor bright and keeps it fresh
- Salt and pepper to taste
Instructions
Instructions
- Toast pumpkin seeds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- Set aside toasted seeds to cool slightly.
- In a food processor, combine toasted seeds, basil, garlic, and Parmesan. Pulse until finely chopped.
- Slowly drizzle in olive oil while blending to create a smooth texture.
- Add lemon juice, salt, and pepper. Pulse a few more times to mix. Transfer pesto to a jar and refrigerate.
Notes
Store in an airtight jar with olive oil on top to preserve color. Use within a week or freeze in ice trays for quick-use portions.