Roasted Pepita Pesto (DF, Nut Free)

Like a good salad dressing, pesto is all about balance to me. I don’t want too much acid, too much salt, etc. This pepita version accomplishes that splendidly with a nutty/earthy flavor coming from the pepitas, bright lemon, fresh spniach, basil and of course, garlic. This is also a great recipe if you are looking for a nut-free pesto recipe. Let’s make it!

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• Pepitas (shelled pumpkin seeds will work too)

• Lemon

• Garlic

• Spinach

• Basil

• Salt & pepper

• Avocado oil

That’s it! Simple, easy and delicious.

Yes, yes and yes. Raw pepitas are just… just so bleh. Roasting turns them into a whole new, highly edible, and enjoyable seed. They are perfect for snacking, making chocolate bark, topping stuff like salads and making pepita pesto of course!

Just toss the raw seeds with a little oil and roast for about 10 minutes at 350.

After you roast the pepitas you’re just a few blender pulses away from the tastiest pesto of your life. You will notice there is a very small amount of fresh basil called for in this recipe. I like basil but it can really overpower to the point where that’s all you taste and I don’t like that. So I decided to use spinach, its neutral, its healthy, it’s green, it’s good!

This is a regular in our house! Here’s why

It’s easy to make: Aside from roasting the pepitas, all you need to do is pop everything in the blender!

Made with healthy ingredients: This pesto is made with only plant-based ingredients! We all know spinach is good for us, but pepitas are full of nutrients too.

Packed with flavor: Lemon, garlic, basil, pepitas… need I say more?

I hope you try making this pesto! I truly love it and think you will too. If you make this pesto, please rate this recipe! You can also tag me on instagram @thefigjar!

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