Pumpkin Seed Pesto

Pumpkin Seed Pesto

A dairy-free, nut-free pesto built on pumpkin seeds, kale and parsley — big on flavour, big on iron and zinc.

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I am Kanika.

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Ingredients

  • 250 grams pumpkin seeds
  • 2 cups kale, washed and shredded
  • 2 cups flat-leaf parsley, chopped
  • 4 garlic cloves
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil, plus extra to loosen
  • 1 lemon, juiced
  • 1 teaspoons salt
  • 0.5 teaspoons freshly cracked black pepper

Method

  1. Prep the greens: Wash and shred 2 cups kale, washed and shredded, chop 2 cups flat-leaf parsley, chopped, and peel 4 garlic cloves. 
  2. Toast the seeds: Toast 250 grams pumpkin seeds in a dry pan over medium heat, tossing often, until they start to pop and smell nutty. Cool completely before blending. 
  3.  Add 250 grams pumpkin seeds, 4 garlic cloves and 2 tablespoons nutritional yeast to a food processor and pulse to a coarse crumb.

4.   Add 2 cups kale, washed and shredded and 2 cups flat-leaf parsley, chopped and blend until everything breaks down and comes together.

5. Loosen and season: With the motor running, pour in 2 tablespoons extra virgin olive oil, plus extra to loosen and 1 lemon, juiced. Blend to a pesto-like consistency, adding more olive oil a splash at a time if it's too thick. Season with 1 teaspoons salt and 0.5 teaspoons freshly cracked black pepper, taste, and adjust.

NOTES

Makes roughly 2 cups. Keeps in the fridge for up to a week in a sealed jar with a thin layer of olive oil on top, or freeze in an ice cube tray for single portions.


Toasting the seeds is the one step worth not skipping if you have four minutes — it takes the flavour from grassy to deeply nutty.


If it tastes flat, it usually needs more salt or more lemon before it needs more oil.

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