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!
Equipment
- Food Processor
Ingredients
- 1/3 cup pumpkin seeds*
- 1/3 cup cold pressed extra virgin olive oil
- 1 oz fresh basil leaves
- 1 1/2 cups chopped parsley
- 1 tsp minced garlic(optional)
- 2 tbsp lemon juice
- 2 tbsp filtered water
- 1/8 tsp Himalayan salt
Instructions
- 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!
Notes
Store in the fridge for up to 2 weeks
*I like to use sprouted pumpkin seeds for better digestion!