Pumpkin Seed Pesto Pasta

5 from 31 votes

This Pumpkin Seed Pesto is a magical green sauce that's fresh, zesty and flavorful. The best sauce for your pasta, pizza or anything Italian!

Course Main Course

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings

Calories 260kcal

Author Yumna Jawad

Equipment

Ingredients

2 cups kale destemmed and torn into pieces
½ cup Fresh basil
⅓ cup pumpkin seeds roasted
3 tablespoons grated parmesan cheese plus more for serving
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!

Video

Notes

Freezing Instructions: You can also freeze any unused pesto in a plastic bag, glass container, ice cube trays or plastic container for up to 3 months. Thaw in the fridge overnight and use as you normally would

Make Ahead Tips: You can make the pesto sauce up to a week in advance and store in the fridge until you're ready to cook the pesto pasta.

Equipment: I use Cuisinart Elite Food Processor to make the pesto. It’s a super powerful machine that results in the perfect pesto consistency! And it has a 3-in-1 wide mouth feed tube to make it easier to slowly add olive oil while the machine is running.

Nutrition