Pepita Pesto Recipe

Have you ever tried making a pesto that swaps pine nuts for pepitas? Trust me, this vibrant twist on a classic will have your taste buds doing a happy dance. Here’s how you can craft this nutty, basil-infused magic in your own kitchen!

I adore experimenting with bold flavors, and Pepita Pesto is a delectable reimagining of a classic. Filled with the goodness of fresh basil and super-nutritious pepitas, this pesto sings with zest from fresh lemon juice and offers a gently savory depth from Parmesan cheese.

It’s tied together beautifully with a bit of garlic and olive oil.

Pepita Pesto Recipe Ingredients

• Pepitas (pumpkin seeds): Rich in protein, fiber, and healthy fats.

  A nutritious crunch.

• Fresh basil leaves: Aromatic herb that offers anti-inflammatory benefits and distinctive flavor.
• Grated Parmesan cheese: Adds umami and creaminess; a source of calcium and protein.
• Lemon juice: Brightens flavor; high in vitamin C and adds a tangy note.
• Extra-virgin olive oil: Heart-healthy fats; rich and smooth, enhancing texture.

Pepita Pesto Recipe Ingredient Quantities

• 1/2 cup pepitas (pumpkin seeds)
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup extra-virgin olive oil

How to Make this Pepita Pesto Recipe

1. Toast the Pepitas
In a small skillet set over medium heat, toast the pepitas for 3-5 minutes until they are lightly browned and fragrant. Stir them occasionally to keep them from burning. Remove the skillet from the heat and let the pepitas cool.

2. Prepare the Basil
Wash and dry the fresh basil leaves, removing any excess water.

3. Combine Base Ingredients
In a food processor, add pepitas that have been toasted, leaves of fresh basil, grated Parmesan cheese, and minced garlic. Pulse a few times to start breaking down the ingredients.

4. Add Lemon Juice and Seasonings
Include the lemon juice, salt, and black pepper in the food processor. Blend once more until all ingredients are finely chopped and uniformly combined.

5. Incorporate Olive Oil
While the food processor is running, add the extra-virgin olive oil in a slow, steady stream. Continue mixing until the blend is completely smooth and at an ideal consistency for you. You may need to stop the processor and use a spatula to scrape down the sides to get everything mixed in nicely.

6. Adjust Seasoning
Sample the pesto and correct the seasoning, if needed. Add more salt, pepper, or lemon juice, to taste.

7. Texture Adjustment
Should the pesto be thick, and it is too much to stir in, then put the pesto in a bowl and add some olive oil.
If the pesto is not too thick to stir in and it is too thick to pour out, then the pesto is at a consistency that is decent for most applications and not ideal for drizzling.

8. Transfer to Container
Move the completed pesto to a jar or an airtight container that is clean and ready to hold food. Ensure that the pesto is in a suitable vessel prior to making any further moves on the substance.

9. Storage
If you are not using the pesto right away, store it in the refrigerator. It can be kept for up to a week. To maintain its freshness, add a thin layer of olive oil on top before sealing the container.

10. Serving Suggestion
Utilize your pepita pesto as a pasta sauce, a spread in your sandwiches, or a dip alongside vegetables or crackers. Savor your freshly made delight!

Pepita Pesto Recipe Equipment Needed

1. Small skillet
2. Food processor
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Spatula
7. Bowl
8. Jar or airtight container
9. Spoon or spatula for transferring

FAQ

• What is the best way to toast pepitas?In a dry skillet over medium heat, toast the pepitas. Stir them frequently until they achieve a state of being golden and exuding fragrance. This should take about 3-5 minutes.
• Can I use another type of cheese instead of Parmesan?Yes, Pecorino Romano is a fine substitute, although it will impart a more pronounced flavor that is both sharper and saltier.
• How can I store leftover pesto?Keep excess pesto in a sealed container in your fridge for about a week. If you want to save it for longer, freeze it in individual portions using an ice cube tray.
• Is there a substitute for fresh basil?While the taste of fresh basil is inimitable, you can use parsley or cilantro in its place, but the flavor will be different.
• Can I make this recipe vegan?Absolutely, replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
• How do I make the pesto smoother?If the pesto has become too thick, you can gradually add more olive oil or a tablespoon or so of water until it’s back to the desired consistency.
• What can I serve with pepita pesto?Pesto made from pepitas is a flexible ingredient that can be used in a number of ways; as a sauce for pasta, for instance, or spread on a sandwich, or as a topping for grilled meats and roasted vegetables.

Pepita Pesto Recipe Substitutions and Variations

You can use fresh spinach or arugula instead of fresh basil leaves.
Parmesan cheese (grated): Substitute for a vegan option using Pecorino Romano or nutritional yeast.
Garlic: If you cannot find fresh garlic, use 1/4 teaspoon garlic powder instead.
Lime juice or vinegar (white wine or apple cider) can be used as alternatives to lemon juice.
Avocado oil or walnut oil can be good substitutes for extra-virgin olive oil.

Pro Tips

1. Cooling the Pepitas: After toasting the pepitas, let them cool completely before adding them to the food processor. This prevents the basil from wilting due to residual heat and helps maintain the pesto’s vibrant green color.