|Nutritional Guidelines (per serving)|
|Servings: Makes 1 1/2 Cups (12 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple and healthy pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into hot pasta, or stirred into a soup. Pumpkin seeds are one of nature's most nutritious foods and this delicious pesto recipe is a great way to eat them! By the way, don't worry about roasting and shelling them yourself. All the high-end grocery stores now sell these roasted and ready to use.
Gather the ingredients.
Combine the pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.
Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process.
Transfer to a bowl, taste, and adjust the seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately, or refrigerate for up to two days.