Pumpkin seeds are the secret to the best pesto

The best thing about a great sauce is that you can use it on Just About Anything. And this Springy Green Pumpkin Seed Pesto is my new favorite “Everything” sauce.

It is literally the best basil pesto that I have ever made or tasted. The pumpkin seeds create the perfect texture and a creamy emulsification that is sometimes missing when you use pine-nuts. Plus you get an added boost of protein and fiber.

The addition of the arugula and the lemon make the flavor bright and taste even more basil-y. Plus it stays bright green even a week after you make it when it is stored in a lidded jar in the refrigerator.

This is a blender sauce that doesn’t need cooking so it is quick and easy and once you make it, you might like me and add it to your arsenal of condiments that can make virtually anything taste better.

My Friend Anthony Underwood created this pumpkin-seed pesto a few months ago and I’ve literally been slathering anything that needs a bit more flavor with it ever since. Some of my favorite ways to use it include:

• Mixed in poached chicken to make a mayo-free chicken salad. Top it with cucumbers and avocado-it’s a glorious green sandwich or wrap.
• “Pesta Pasta” -it’s so good that you don’t even need to add extra cheese-just make sure to cook the pasta in Very Salty Water.
• Slather It On Sammies-Use As A Sandwich Spread-Add It To Your Favorite Sandwich for a Burst Of Freshness
• Layer Tomatoes and Fresh Mozzarella or Make a Skewer of Bocconcini and Cherry Tomatoes. To up the presentation, serve on top of a piece of grilled sourdough and drizzle it with the pesto.
• Top cottage cheese with the pesto and add a few extra pumpkin seeds
• Add a Dollop to Just-Grilled Fish
• Spread on just-grilled vegetables and let the veggies absorb the flavors as they cool to room temperature for a better antipasto platter.
• Make a pesto potato salad with baby potatoes and toss when still warm.
• Top roasted spaghetti squash with it for a carb-free pesto “pasta.”
• Fold into soft scrambled eggs and serve with tomato confit for a quick brunch.
• Dress up your bec-spread your roll before adding the bacon, egg and cheese.

Anthony’s Pumpkin Seed Pesto

This recipe was created by my friend Anthony underwood and it is the last word in Basil Pesto! It has replaced every other pesto that I have ever made. Inspired by classic pesto Genovese, it packs the bright flavor of Basil into every bite, whether you toss it with pasta, spread it on sandwiches, or use it as a topping for vegetables and meats. Using sprouted pumpkin seeds adds an antioxidant and nutty boost to the sauce. Enjoy this delicious and happy twist on traditional pesto. It’s Perfect for adding a burst of flavor to any dish!

Makes about 1 Cup

Ingredients:

½ cup sprouted pumpkin seeds

3 Cups Fresh Basil Leaves

1 Cup Arugula

½ cup grated parmesan cheese

2 cloves garlic, grated

2 tablespoons lemon juice

½ Cup extra-virgin olive oil

Salt and Pepper to Taste

Method:

1. Add the pumpkin seeds, basil leaves, arugula, parmesan cheese, garlic, oil and lemon juice to the blender.

2. Start the blender on low speed to begin breaking down the mixture. Gradually increases the speed the pesto begins to emulsify.

3. Once the mixture is combined, stop the blender and scrape down the sides if necessary.

4. Taste the pesto and add salt and pepper as needed. Blend briefly to combine.

5. Transfer the pesto to a jar or container. Smooth out and top with a thin layer of oil. It can be stored in the refrigerator for up to a week.