Pumpkin seeds give this vibrant green pesto a rich, nutty flavor while offering a delicious alternative to traditional pine nuts. Fresh basil and parsley keep the sauce bright and herbaceous, while lemon juice adds just enough acidity to balance the Parmesan and olive oil.
This versatile pesto is wonderful tossed with pasta, spooned over roasted vegetables, spread on sandwiches, or served as a dip with bread and fresh market vegetables. For an especially flavorful finish, drizzle it over grilled chicken, fish, or a bowl of warm white beans.
INGREDIENTS:
½ cup shelled roasted pumpkin seeds, also called pepitas
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, peeled
¾ cup packed fresh basil leaves
¾ cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
½ cup extra-virgin olive oil, plus more if needed
Kosher salt, to taste
METHOD:
Place the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor. Pulse several times, for about 20 seconds total, until the pumpkin seeds are finely chopped but not completely ground.
Add the basil, parsley, and lemon juice. Pulse a few times to begin breaking down the herbs.
With the food processor running, slowly pour in the olive oil. Process just until the ingredients come together into a coarse, spoonable paste, stopping once or twice to scrape down the sides of the bowl.
Taste and season with kosher salt. For a thinner pesto, blend in a little additional olive oil, one tablespoon at a time, until the desired consistency is reached.
Use immediately, or transfer the pesto to an airtight container and smooth the surface. Cover with a thin layer of olive oil to help preserve its bright color, then refrigerate for up to five days.
NOTES:
- For the freshest flavor, toast raw pumpkin seeds briefly in a dry skillet over medium heat, stirring frequently, until fragrant. Allow them to cool completely before making the pesto.
- Because pumpkin seeds have a naturally robust flavor, this pesto pairs especially well with hearty pasta, roasted squash, potatoes, grilled vegetables, and grain bowls.
- The pesto can also be frozen in small containers or ice-cube trays for convenient individual portions.
