{"id":87724,"date":"2023-09-20T08:48:31","date_gmt":"2023-09-20T08:48:31","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=87724"},"modified":"2023-09-20T08:48:34","modified_gmt":"2023-09-20T08:48:34","slug":"pumpkin-seed-pesto-pepita-pesto","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/pumpkin-seed-pesto-pepita-pesto\/","title":{"rendered":"Pumpkin Seed Pesto (Pepita Pesto)"},"content":{"rendered":"\n
Pumpkin seeds, also known as pepitas, offer a unique twist to the traditional pine nut pesto. They provide a nutty, earthy flavor that pairs wonderfully with basil and other pesto ingredients. This version is not only delicious but also packed with nutrients, thanks to the pumpkin seeds which are a great source of magnesium, iron, and protein.<\/p>\n\n\n\n
If your pumpkin seeds aren’t already roasted, you can quickly toast them in a dry skillet over medium heat. Stir or shake the pan occasionally to avoid burning. Once they’ve turned a golden color and give off a nutty aroma, remove from heat and allow them to cool.<\/p>\n\n\n\n
In a food processor or blender, combine the fresh basil, roasted pumpkin seeds, garlic cloves, and Parmesan cheese. Pulse several times until the mixture is coarsely chopped.<\/p>\n\n\n\n
With the food processor or blender on, slowly pour the olive oil into the bowl in a steady stream. Continue blending until the mixture is fully combined and has a smooth texture. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency.<\/p>\n\n\n\n
Season your pumpkin seed pesto with salt, freshly ground black pepper, and lemon juice. If you want a touch of heat, add the optional red pepper flakes. Blend or stir to mix the seasonings in evenly.<\/p>\n\n\n\n
Transfer the pesto to a bowl. If storing, you can place it in an airtight container in the refrigerator for up to one week. A thin layer of olive oil on the surface can help preserve its vibrant color.<\/p>\n\n\n\n