Pumpkin Seed Pesto
This pumpkin seed pesto is great for a quick pesto pasta dinner, as a spread for sandwiches or drizzled over salads. Easy to make, it is also a vegan and low histamine sauce.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Party food, Sauces, Side Dish, Snack
Cuisine: American, British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 138kcal
- ½ cup pumpkin seeds (pepitas)
- ½ cup basil (fresh) tightly packed
- 1-2 cloves garlic adjust quantity to taste
- 1 tablespoon apple cider vinegar
- ⅓ cup extra virgin olive oil add more for a looser pesto, to preference
- to taste salt
Lightly toast the pumpkin seeds for 3-4 minutes on a low heat until they start to brown and pop. Once toasted, set aside on some kitchen towel.
Once the pumpkin seeds have cooled, add all the ingredients to the food processor and blend. You may need to scrape the sides down a few times so the mixture combines well.
If you prefer a looser pesto, then add more olive oil or water to your preference.
- For a thinner and more 'liquid' consistency, drizzle in a little extra olive oil to preference.
- If you prefer not to use basil, you can always try coriander / cilantro and add a little parsley too.
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group, histamine intolerance rating
All ingredients in this recipe rate as a '0' on the SIGHI list, with the exception of apple cider vinegar and garlic which rate as '1'.
Calories: 138kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg