Pumpkin Seed Pesto
This pumpkin seed pesto combines fresh basil leaves and pantry staples to make a delicious fragrant dairy free and nut free sauce. Stir it through pasta or enjoy as a spread or dip!
Servings: 6 servings
Calories: 139kcal
Equipment
- Food processor
Ingredients
- ½ cup pumpkin seeds
- 1.5 cups fresh basil leaves tightly packed
- 1-2 garlic cloves adjust quantity to taste
- 1 tablespoon apple cider vinegar
- ⅓ cup extra virgin olive oil add more for a looser pesto, to preference
- pinch salt
Instructions
- Lightly toast the pumpkin seeds for 3-4 minutes on a low heat in a dry skillet until they start to brown and pop. Once toasted, set aside on a plate to cool.
- Once they have cooled, add the toasted pumpkin seeds, fresh basil leaves, garlic, apple cider vinegar and salt to your food processor. Blend for about 20 seconds to chop up the pumpkin seeds and basil leaves. You may need to scrape the sides down a few times so the mixture combines well.
- With the food processor running, slowly pour in the olive oil. The ingredients will break down and become a thick sauce. Use more olive oil, to taste preference or to loosen the sauce, if required.
Notes
- For a mixed herb pesto, you can always add in other herbs such as cilantro or parsley.
- Adjust the amount of garlic to taste preference.
- For those on a low histamine diet, you may prefer to leave out the apple cider vinegar if you are unable to tolerate it.
- Nutritional information is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance
All ingredients in this recipe rate as a '0' on the SIGHI list, with the exception of apple cider vinegar and garlic which both rate as '1'.Nutrition
Calories: 139kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
