Did you carve a pumpkin this year? Save your scoops! Those little pumpkin seeds are small but mighty. Packed with nutrition, they’re the perfect ingredient for making this dairy-free pesto. A combo of pumpkin and hemp seeds, this thick dip is rich in healthy fats, protein, zinc, magnesium and antioxidants. Toss some fresh basil and parsley into the mix and you’ve got a boatload of vitamins, too, including C, A and K! Store the leftovers in a jar and refrigerate for future use. This pesto is a great addition to salads, soups and pastas.
Toasted Hemp & Pumpkin Seed Pesto
Servings 6
Calories 306.55 kcal
Ingredients
- 1/2 cup pumpkin seeds
- 2 Tbsp. hemp seeds
- 2 cloves garlic
- 1 Tbsp. nutritional yeast
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 3/4 cup olive oil
- 1/2 tsp. salt
- 1 tsp. lemon zest finely grated
Instructions
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Heat small sauté pan over medium heat. Transfer pumpkin seeds to pan and toast 4-6 minutes, stirring occasionally until they begin to brown slightly and pop. Remove from pan and cool.
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In food processer (use S blade), combine toasted pumpkin seeds, hemp seeds, garlic and nutritional yeast. Pulse several times until mixture is grainy, but not too finely ground.
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Add basil and parsley. Pulse until coarsely ground.
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Add olive oil, salt and lemon zest. Pulse to combine.
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Taste and adjust seasonings as desired.
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Store pesto in tightly-sealed container in refrigerator until ready to use.
Recipe Notes
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Nutrition Facts
Toasted Hemp & Pumpkin Seed Pesto
Amount Per Serving (1 g)
Calories 306.55
Calories from Fat 288
% Daily Value*
Fat 31.99g49%
Saturated Fat 4.35g22%
Sodium 197.85mg8%
Potassium 107.65mg3%
Carbohydrates 2.25g1%
Fiber 1.01g4%
Sugar 0.15g0%
Protein 4.43g9%
Vitamin A 658.1IU13%
Vitamin C 8.11mg10%
Calcium 25.19mg3%
Iron 1.83mg10%
* Percent Daily Values are based on a 2000 calorie diet.