Pepita Pesto (DF, Nut-Free)
Roasted pepita pesto is creamy (Dairy-free), packed with flavor and oh-so-delicious!
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 spinach, 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!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Pepita pesto
- Pepitas (shelled pumpkin seeds will work too)
- Lemon
- Garlic
- Spinach
- Basil – this is always growing in my Aerogarden!
- Salt & pepper
- Avocado oil
That’s it! Simple, easy and delicious.
How to make pepita pesto
Does roasting pepitas really make a better pesto?
Yes, yes and yes. Raw pepitas are just… just so bleh. Roasting pepitas 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 350F. You can also toss pepitas in a cast-iron skillet for a few minutes with a tiny amount of oil and cook for 5-10 minutes, stirring frequently. With either method, you want to remove the seeds from the heat as soon as they are fragrant and many of them are starting to change color.
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 (which I grew in my Aerogarden). 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!
Why you’ll love this pepita pesto
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!
It’s 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.
It’s packed with flavor: Lemon, garlic, basil, pepitas… need I say more?
What to make with pesto
Try these delicious recipes with your homemade pesto!
Tried this pepita pesto recipe?
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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PrintPepita Pesto
I love this pesto. The roasted pepitas add creaminess and an earthy flavor that compliments the brightness of lemon and garlic. It’s perfect on pasta and sandwiches!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 cup pesto 1x
- Category: Side Dish
- Cuisine: American, Italian
Ingredients
- 2 cups fresh spinach
- 1/4 cup basil
- 1/3 cup avocado oil
- 1 clove garlic
- 3 tbsp lemon juice
- 1/2 cup roasted pepitas (see notes)
- 1/4 tsp pepper
- 1/2 tsp salt
Instructions
- In a small blender or food processor, combine pepitas, oil, spinach, basil, lemon juice, garlic, salt and pepper. Pulse until smooth, the mixture will be thick.
- Enjoy on eggs, pasta, sandwiches, etc!
Notes
To roast pepitas: spread evenly on a baking sheet, lined with parchment paper. Add 1/4 tsp of olive oil and mix to coat well. Roast @ 350 for about 7-10 minutes.
