Now that it is officially Fall a.k.a. pumpkin season. I thought it was quite fitting that I share a dairy-free pesto recipe with a base of none other than toasted pumpkin seeds! Okay okay, true story: I really just made pesto last week because I had a ton of basil left over from a recipe that I only called for a couple sprigs of it. Better to use it, then lose it to the back of the fridge, right? So I made a Jenna-friendly variation of the It's All Good Pumpkin Seed Pesto (though it's already dairy free, all of the capers available at Whole Foods Market were packaged in white vinegar, which is almost always derived from corn, and I really couldn't bare another market run)!
[Makes about 1 cup of green goodness]
- Pumpkin Seeds
- Olive Oil
- Set your oven (or toaster oven) to 400F
- Measure out 1/2 cup of raw pumpkin seeds, spread them in a single layer, along with two cloves of garlic (peel on is A-OKAY) pop those babies in the oven for 4.5 minutes
- Transfer the seeds + garlic to a cool plate (to expedite cooling time) and pull out all your other ingredients to prep because the food processing begins
- Grab, clean, and roughly run a knife through: a few chives (about 7-10 "leaves") + 4 small sprigs of parsley + 5 sprigs of basil (remove those stems so you're left with only the leaves)
- Once your seeds have cooled, throw the seeds, toasted garlic, and greenery in the food processor with 1/4 cup of fresh squeezed lemon juice, 2 tablespoons of olive oil, 1/3 cup of water and 1/3 teaspoon of your favorite salt (I used pink Himalayan)
- Process the shit out of those ingredients and you will be left with pure goodness!
Enjoy with literally anything. Perfect as a dipping sauce for proteins, an addition to any salad, a marinade for dino kale, and of course typical pesto uses such as pasta + pizza! OH, don't forget a sprinkle of nutritional yeast to any pesto covered dish for extra deliciousness!