Pumpkin Seed Basil Pesto

This pumpkin seed basil pesto is so quick and easy to make, and is a great way to add some fun flavor to your dishes! Most pestos are made with pine nuts which can be very pricey! I found that using pumpkin seeds works even better and provides a lot of great nutrients. This pesto pairs so well with salmon, roasted veggies, pasta, chicken hummus wraps, as a salad dressing, and many other combos. It’s also paleo and vegan friendly!  

What you will need

Pumpkin Seeds – I love to use raw sprouted pumpkin seeds by Go Raw. Eating sprouted nuts and seeds helps shed phytic acid that may cause irritation in the gut. Sprouting also helps make the nutrients more bioavailable to our bodies! (You can sub with regular pumpkin seeds.)

Olive Oil – I always use olive oil that is labeled cold pressed and extra virgin.

Basil – I think using basil is key for creating an amazing pesto. You have to use fresh basil though and not dried! It wont have the same effect.

Parsley – You can use either curly or Italian parsley with this recipe. They both taste great and I like to alternate between the 2.

Minced Garlic – You could substitute with garlic powder if you don’t have fresh garlic laying around.

Lemon Juice – This helps preserve the pesto to make it last longer and give it a fresh zesty flavor!

Himalayan Salt – I like to add a touch of salt to my pesto but you can leave it out if you prefer.

How to make the pumpkin seed basil pesto

Add all ingredients to a food processor. Process until smooth and creamy consistency. Serve it with salmon, chicken, roasted veggies, or pasta. It can also be used as a salad dressing! Store it in the fridge for up to 2 weeks.

Other recipes you will enjoy

Smashed Brussels with Garlic Basil Aioli

Green Digestion Machine Smoothie

Grilled Herb Citrus Chicken Skewers