Pepita Basil Pesto
This creamy, budget-friendly vegan nut-free pesto is made with pepitas, offering a delicious twist on the classic recipe. Without pine nuts, this pepita pesto is rich, nutty, and packed with flavor. Perfect for pasta, sandwiches, or as a dip, it’s a versatile and healthy addition to your meals
Equipment
- 1 Food Processor / Blender
- 1 Chopping board
- 1 Knife
Ingredients
- 2 cups Fresh Basil Leaves
- 1 cup Pepitas (toasted)
- 1/4 cup Nutritional Yeast
- 1/2 cup Extra Virgin Olive Oil
- 2 cloves Garlic
- pinch Salt + Pepper
- 1/4 cup water ((optional))
Instructions
- Peel the garlic cloves and sauté or roast them until they are soft and slightly golden.
- Once cooked, juice your lemon and let the garlic cloves sit in the lemon juice for about 10 minutes to mellow the flavor while you prepare the rest of your ingredients.
- In a dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently until they are golden and fragrant. Allow them to cool slightly.
- Wash and dry the fresh basil leaves.
- In a blender or food processor, combine the toasted pepitas, fresh basil leaves, garlic, lemon juice, salt and pepper and nutritional yeast.
- With the blender running on low speed (or intermittently stopping to add if using a blender), slowly add in the extra virgin olive oil until the mixture starts to come together and becomes smooth. You may need to stop and scrape down the sides of the blender to ensure everything is well-mixed.
- Taste the pesto and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to suit your taste
- Transfer the pesto to a jar or airtight container. Store it in the refrigerator for up to a week
Notes
- If the pesto is too thick, add water a tablespoon at a time until you reach your desired consistency.