This recipe was created by Anthony Underwood and it is the last word in basil pesto! It has replaced every other pesto that we have ever made. Inspired by classic Pesto Genovese, it packs the bright flavor of basil into every bite, whether you toss it with pasta, spread it on sandwiches, or use it as a topping for vegetables and meats. Using Sprouted Pumpkin Seeds adds an antioxidant and nutty boost to the sauce. Enjoy this delicious and happy twist on traditional pesto, perfect for adding a burst of flavor to any dish!
Pumpkin Seed Pesto

ingredients
Makes approximately 1 ½ cups
- ½ cup Happiness Foods™ Sprouted Pumpkin Seeds
- 3 cups fresh basil leaves
- 1 cup arugula
- ½ cup grated Parmesan cheese
- 2 cloves garlic, grated
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
preparation
STEP 1
Add the pumpkin seeds, basil leaves, arugula, Parmesan cheese, garlic, oil
and lemon juice to the blender.
STEP 2
Start the blender on low speed to begin breaking down the mixture. Gradually increase the speed the pesto begins to emulsify.
STEP 3
Once the mixture is combined, stop the blender and scrape down the sides if necessary.
STEP 5
Transfer the pesto to a jar or container. Smooth out and top with a thin layer of oil. It can be stored in the refrigerator for up to a week.
STEP 4
Taste the pesto and add salt and pepper as needed. Blend briefly to combine.
More Recipes To Love