Pumpkin seeds are pretty easy to come by this time of year. The seeds are delicious roasted and the “guts” make a great addition to soup stocks. You can also pick up raw, shelled pumpkin seeds in many health food markets any time of the year, and you should. Pumpkins seeds have a whole host of benefits all their own and plenty of recipes you can use them with. This pesto sauce is easy to make and simply lets you switch out the pine nuts for pumpkin seeds.
- ½ cup pumpkin seeds
- 2 tablespoons vegan parmesan or nutritional yeast
- 2 cloves garlic
- ¾ cup fresh basil leaves
- ½ cup fresh parsley
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ½ cup olive oil
- Salt to taste
Add the seeds, parmesan, and garlic to a food processor or blender and process until finely ground. Add the herbs, lemon zest, and juice. Pulse in the olive oil a little at a time until the herbs are chopped and the sauce is well mixed and reaches the desired consistency. Pour over your favorite pasta and top with grilled asparagus, zucchini, or yellow squash.
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