Pea Shoot and Pumpkin Seed Pesto (A Nutrient-Rich, Nut-Free and Basil-Free Pesto)
A unique twist on traditional basil pesto. A mild pesto made with pea shoots and pumpkin seeds.
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Ingredients
- 1/2 cup pumpkin seeds unsalted, you can use raw or roasted pumpkin seeds
- 1 small garlic clove
- 2 cups packed pea shoots may also use: radish tops, basil, spinach, arugula, or carrot tops
- 1/4 cup grated Parmigiano Reggiano
- 1 lemon juiced
- 1/2 tsp salt to taste, this will depend on the saltiness of your cheese
- 1/2 cup extra virgin olive oil
Special Equipment:
- food processor
- mason jar or storage jar with a lid, if storing in the fridge
Instructions
- Place all the pesto ingredients, except the oil, in a food processor. Pulse until the ingredients are crumbly.
- Slowly add the oil while pulsing the food processor, adding enough oil to reach the desired consistency (1/2 cup is recommended). The final pesto should have some "bite" (it won't be completely smooth).
- Use the pesto immeadiately and/or store the pesto in an air-tight jar in the fridge for up to 5 days. Alternatively, you can also freeze pesto in ice cube trays (this makes for the perfect amount) and store in a bag or container in the freezer for several months.
Notes
Ideas for how to use the pesto: Toss with fresh pasta and roasted tomatoes (roast cherry tomatoes with a splash of olive oil at 425F until soft, about 25-30 minutes), spread the pesto on a wrap or bread to make a sandwich, replace your favorite pasta sauce with pesto sauce, replace pizza sauce with pesto sauce on homemade pizza dough, or toss with roasted veggies.
Nutrition
Calories: 226kcal | Carbohydrates: 2g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 274mg | Potassium: 67mg | Fiber: 2g | Vitamin A: 355IU | Vitamin C: 63.9mg | Calcium: 53mg | Iron: 0.7mg
Servings: 6 ounces (3/4 cup)
Calories: 226kcal