Pumpkin Seed Pistachio Pesto

Pumpkin Seed Pistachio PestoDairy-Free, Vegan, Gluten-Free, Heart-Healthy


  • 4 Tbsp olive oil
  • 1 cup unsalted hulled (raw / green) pumpkin seeds
  • 1/4 – 1/2 cup roasted, salted shelled pistachio nuts
  • 2-3 garlic cloves, chopped
  • 1/2 cup water
  • 1/2 cup coarsely chopped cilantro
  • 2-3 scallions
  • 3 Tbsp fresh lemon juice


  • In a pan, heat 2 tbsp olive oil over med-high heat. When oil is hot, add pumpkin seeds, lightly salt and pepper.
  • Saute pumpkin seeds until they appear toasted (browned) and start to pop – stirring frequently, for about 4 minutes.
  • Add garlic to pan about 2 minutes in.
  • Transfer to plate and let cool while prepping and adding other ingredients to blender.
  • Add all ingredients into a blender and pulse until smooth. Add extra water ass necessary for desired consistency.
  • Eat with EVERYTHING! Especially Spicy Roasted Squash Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s