You’ll Want To Drizzle This Pumpkin Seed Oil Pesto On Everything You Eat This Fall
Who doesn’t love a good pesto? Loaded with fresh basil, garlic. parmesan and heart-healthy oil, it jazzes up virtually any dish. But you know what’s even better than pesto? Pumpkin seed oil pesto.
That’s right — we’re giving this fan favorite a fall makeover, and the result is perfectly nutty, pumpkin-y and comforting as the temperatures drop and the leaves start to turn. Plus, pumpkin seeds are way more budget-friendly than your traditional pine nuts, so you can whip this up for your next dinner party and throw that extra cash toward the wine bar. Everybody wins in every way with this pesto recipe.
Pumpkin Seed Oil Pesto
- 1/4 cup of organic pumpkin seed oil
- 1/4 cup of raw, unsalted pumpkin seeds
- 1 handful of basil leaves, roughly chopped
- 2 cloves of fresh garlic
- 2 tablespoons of parmesan cheese, freshly grated
- Sea salt and cracked black pepper (optional)
Toss all of the ingredients (except for the garlic, salt and pepper) in a food processor or high-power blender. Blend the ingredients together until the mixture resembles a slightly chunky paste. Add in the garlic cloves and blend again until the texture is uniform throughout. Add a little sea salt and cracked black pepper to taste, and then put that pesto to good use!
This pumpkin seed oil pesto works well on top of freshly cooked pasta, as a dressing addition to your favorite fall salad, a spread for freshly baked crostini and an autumn-inspired topping for “green” eggs and ham. Your options are endless.
And thanks to the folks at Carrington Farms for sharing their organic pumpkin seed oil with us! It helped us take this recipe to the next level.