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Toasted Pepita and Goat Cheese Pesto
Toasted pumpkin seeds take the place of expensive pine nuts in this rich, earthy sauce. They bring a deep, nutty flavor that pairs beautifully with fresh sage, flat-leaf parsley, and creamy goat cheese. A splash of fresh lemon juice cuts through the richness, balancing the savory notes perfectly. You'll want to toss it with warm pasta, spread it over crusty bread, or spoon it over roasted vegetables.
Equipment
- Skillet
- Food processor
Ingredients
- ½ cup extra virgin olive oil, divided 2 cups hulled pumpkin seeds
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- ½ teaspoon sea salt
- ½ cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 5 ounces soft goat cheese ½ cup water
- 5 tablespoons fresh lemon juice
Instructions
- 1Warm 2 tablespoons of the olive oil in a large skillet over medium heat. Stir in the pumpkin seeds and cook for about 5 minutes until they start turning golden brown. Watch carefully, as the seeds might pop out of the pan.
- 2Stir in the chopped shallots and garlic, cooking for another 2 minutes until they soften. Season the mixture with the sea salt and freshly cracked black pepper.
- 3Transfer everything to a plate and let it cool for 10 minutes. Cooling prevents the hot seeds from melting the cheese too quickly in the processor.
- 4Transfer the cooled pumpkin seed mixture to a food processor. Add the flat-leaf parsley, fresh sage, soft goat cheese, water, and fresh lemon juice.
- 5Pulse the ingredients until they reach a uniform texture, stopping to scrape down the sides of the processor bowl as needed.
- 6Turn the machine on and slowly pour in the remaining olive oil until a thick paste forms. Taste and adjust the seasoning if needed.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days. Press a piece of plastic wrap directly against the surface to prevent browning.
- Serving: Toss with hot pasta, spread on toasted baguette slices, or use as a sandwich spread.
- Make ahead: You can toast the seeds and chop the aromatics a day in advance to save time.
Recipe Details
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