Difficulty: Easy | Serves: 4
Turn food scraps into flavor with this Zero-Waste Roasted Pumpkin Seed Pesto! 🎃✨ Instead of discarding pumpkin seeds after carving or cooking, transform them into a delicious, nutty pesto that pairs perfectly with pasta, toast, or roasted veggies.
Ingredients For Zero-Waste Roasted Pumpkin Seed Pesto
☑1 cup raw pumpkin seeds (pepitas)
☑1 garlic clove
☑1/2 cup fresh basil leaves (or carrot tops for a zero-waste alternative)
☑1/4 cup olive oil
☑2 tablespoons🥄 lemon juice
☑1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
☑Salt and pepper, to taste
👨🍳Cooking Steps For Zero-Waste Roasted Pumpkin Seed Pesto
- 🥧Roast the Pumpkin Seeds
Preheat the oven to 350°F (175°C). Spread the pumpkin seeds on a baking sheet and roast for 8-10 minutes until lightly golden and fragrant. Let them cool slightly. - 🥧Blend the Pesto
In a food processor, combine roasted pumpkin seeds, garlic, basil (or carrot tops), Parmesan cheese, and lemon juice. Pulse until finely chopped. - 🥧Add Olive Oil
While the food processor is running, slowly drizzle in olive oil until the pesto reaches your desired consistency. - 🥧Season and Adjust
Taste and season with salt and pepper as needed. If the pesto is too thick, add a little more olive oil or a splash of water.
🥧Serve and Store
Use immediately on pasta, spread on sandwiches, or as a dip for veggies. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutty, fresh, and packed with flavor! 🌱 This Zero-Waste Roasted Pumpkin Seed Pesto helps reduce food waste while adding a delicious twist to your meals.
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Pan de Muerto con Xoconostle You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
