This pesto swaps the traditional pine nuts for pumpkin seeds, which gives it a slightly earthier, nuttier flavor and costs a fraction of the price. Blended with fresh basil, garlic, and good olive oil, it coats pasta in a bright, herby sauce that comes together while the water boils.
Ingredients
- 1 lb fusilli
- ½ cup pumpkin seeds
- 2 cups fresh basil leaves
- 2 cloves garlic
- ⅓ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- Juice of half a lemon
- ¼ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly golden.
- Add the toasted pumpkin seeds, basil, garlic, olive oil, Parmesan, lemon juice, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed.
- Cook the pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Toss the hot pasta with the pesto, adding pasta water a splash at a time until the sauce is silky and coats every noodle.
Notes
- Toast the pumpkin seeds for the best flavor. Raw seeds work but are not as rich.
- Make a double batch of the pesto and freeze in ice cube trays for quick meals later.
- Swap the fusilli for brown rice spaghetti for a gluten-free version.
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