Pepita Pesto with Basil and Parsley
This Pepita Pesto with Basil and Parsley is a nut-free twist on classic pesto, using roasted pepitas (pumpkin seeds) for a rich, toasty flavor. The combination of basil and parsley adds brightness, while lemon juice and garlic bring a punch of freshness. Perfect for pasta, sandwiches, grain bowls, and more!
Ingredients
- ½ cup roasted pepitas or raw pepitas if preferred
- 1 cup fresh basil packed
- 1 cup fresh parsley packed
- 2 cloves garlic
- ½ cup Parmesan cheese or nutritional yeast for dairy-free
- ½ cup extra virgin olive oil or avocado oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- red pepper flakes optional for heat
Instructions
- In the bowl of a food processor or a high-speed blender, add the cup pumpkin seeds, basil, parsley, garlic, Parmesan, salt, black pepper, and red pepper flakes (if using).
- Pour in the good quality olive oil (or avocado oil), fresh lemon juice (or lime juice), and a splash of water. Blend until a smooth, green sauce forms, scraping down the sides as needed.
- If the pesto is too thick, drizzle in a little oil or add enough oil to reach your desired texture. Taste and adjust seasoning with pinches of salt or more lemon juice if needed.
- Transfer the pesto to a medium bowl and use immediately, or store in the fridge for up to a week.
Notes
For an even smoother pesto, soak the roasted pepitas in warm water for 10 minutes before blending. Drain and pat dry before using.
If the pesto thickens too much in the fridge, stir in a little extra olive oil before using.
If the pesto thickens too much in the fridge, stir in a little extra olive oil before using.