Description
A quick and vibrant Arugula Pumpkin Seed Pesto made with fresh arugula, roasted pumpkin seeds, garlic, olive oil, and parmesan cheese. This easy-to-make pesto packs a nutty, peppery punch and is perfect for spreading on bread, tossing with pasta, or drizzling over roasted veggies.
Ingredients
Ingredients
- 2 cups fresh arugula
- 2 garlic cloves
- 2 Tbsp pumpkin seeds
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Prepare ingredients: Add the arugula, garlic cloves, and pumpkin seeds to a food processor. Pulse until the mixture is finely chopped, ensuring even consistency.
- Add olive oil: Slowly pour the olive oil in through the food processor’s spout while it is running. Pause occasionally to scrape down the sides to help the ingredients combine evenly.
- Mix in parmesan: Add the grated parmesan cheese and pulse briefly to combine. Be careful not to over-process to maintain the pesto’s texture.
- Season: Add salt and freshly ground black pepper to taste. Pulse a couple more times to incorporate the seasoning evenly.
- Store: Transfer the pesto to an airtight container or mason jar. Refrigerate and use within 1-2 weeks for best freshness and flavor.
Notes
- Use toasted pumpkin seeds for a richer flavor.
- Substitute parmesan with nutritional yeast for a vegan option.
- This pesto freezes well in ice cube trays for easy portioning.
- Adjust olive oil quantity to desired consistency.
- Serve with pasta, as a spread, or a dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
