Spinach Pesto with Pumpkin Seeds

  • Ready Time : 0 min



  • 1/2 cup raw pumpkin seeds
  • 2 cups fresh baby spinach
  • 1/2 cup baby kale leaves (or more spinach)
  • 1/4 cup parmesan cheese or nutritional yeast
  • 3-4 clove
  • 1-2 tablespoon fresh lemon juice
  • 2-3 tablespoons olive oil
  • salt and pepper to taste


Roast your pumpkin seeds: 400 degrees F for 5 to 7 minutes — until browned — then let cool a bit while you get the rest of the ingredients together.

Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.

Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.

Season with salt and pepper to your tastes.

Makes a heaping cup. Cover in an airtight container and store for up to a week. Or freeze.

Source: Never Homemaker

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