Pumpkin Seed Pesto Pasta
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Italian
Pumpkin Seed Pesto Pasta
Description
Pumpkin Seed Pesto Pasta uses a food processor to blend roasted pumpkin seeds, kale leaves, fresh basil, Parmesan cheese, garlic, and lemon juice, seasoned with salt and pepper. Olive oil is slowly added during processing to create a smooth and cohesive pesto sauce. The use of kale alongside basil introduces a slightly earthy and robust flavor, while the pumpkin seeds provide a nutty undertone and texture distinct from traditional pine nuts.
The pesto is then tossed with pasta of choice, coating it evenly. A sprinkle of extra Parmesan cheese on top adds richness and a salty finish. This pesto can serve as a flavorful sauce for a vegetarian pasta meal or as a spread for bread.
Unfinished pesto can be frozen for up to three months, thawed overnight in the fridge when needed. The pesto can also be made up to a week in advance and stored refrigerated, allowing flavors to meld. A powerful food processor with a wide feed tube simplifies adding the olive oil while mixing.
Ingredients
- 2 cups kale destemmed and torn into pieces
- ½ cup basil fresh
- ⅓ cup pumpkin seeds roasted
- 3 tablespoons Parmesan Cheese plus more for serving, grated
- 2 garlic cloves
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
- 16 ounces pasta of choice
Instructions
- In the bowl of your food processor, place the pumpkin seeds, kale, basil, parmesan cheese, garlic, lemon juice, salt and pepper. Pulse until combined and thoroughly blended.
- With the processor still on, slowly pour the olive oil and blend until everything comes together well.
- Toss the cooked pasta of choice with the pesto. Sprinkle extra parmesan cheese and enjoy!
Notes
- Leftover pesto can be frozen in containers, ice cube trays, or bags for up to 3 months and thawed overnight before use.
- You can prepare the pesto up to a week in advance and keep it refrigerated until ready to use.
- Using a high-powered food processor with a wide feed tube helps incorporate the olive oil smoothly into the pesto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 260kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 217mg | 9% |
| Potassium | 245mg | 5% |
| Vitamin A | 3535IU | 71% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 109mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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