Who doesn’t love a good pesto sauce with some pasta?! Pesto is such a wonderful sauce that you can play around with and make many different versions.
The version I have for you today is a little different than most and the one I use when making pesto pasta at home. It is a plant based pesto with a slightly creamy consistency.
This recipe has pumpkin seeds, hemp seeds, and instead of basil it has spinach. You can certainly add some basil if you’d like – however it is also wonderfully delicious with the spinach.
Pumpkin seeds provide vitamin A and C, magnesium, potassium and fiber. They also are a sleep aid, an easily digestible protein, and help to maintain a healthy blood sugar level.
Hemp seeds provide a punch of protein – a complete plant protein as well – along with amino acids, healthy fats, iron, zinc, and magnesium.
Use this pesto sauce recipe with spiral pasta, spaghetti noodles, on toast, in a macaroni salad or even potato salad, or as a spread for your sandwich.
Pesto Sauce Recipe
Makes approx. 3 cups ~ Prep time: 15 minutes
1 1/3 cup pumpkin seeds, toasted
2/3 cup hemp seeds
5 – 6 cups spinach
6 cloves garlic
1 lemon, juiced ( 1/4 cup approx )
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1/4 cup water if needed
Directions:
- ( Optional ) Toast your pumpkin seeds in a skillet over medium heat on the stove.
- Add all ingredients into a high powdered blender, including toasted pumpkin seeds.
- Blend until thoroughly combined. Scrapping the sides down of your blender as needed.
- Add additional oil or water to reach the consistency you desire.
- This sauce will keep in your fridge for approx 4 – 5 days.
I hope you enjoy this pesto sauce recipe!
