Basil's last hurrah: crafting a non-dairy pesto with pumpkin seeds

Provided.

Pepita Pesto with Spaghetti Garnished with Seared Mushrooms and Kale Flowers.

Daniela Peregrina.

As the summer winds down, the bounty of fresh herbs in our garden begins to dwindle, but there's still time to make the most of your remaining basil with a delightful non-dairy pesto that's both versatile and delicious. This recipe swaps out the traditional pine nuts for pumpkin seeds, also known as pepitas, giving the pesto a unique and slightly nutty flavor that pairs beautifully with the vibrant notes of basil.

Pesto has its origins in Genoa, a city in northern Italy. The classic version, known as pesto alla Genovese, has been a staple since the early 16th century. Traditionally, pesto is made by pounding or crushing basil, garlic, pine nuts, Parmesan cheese, olive oil and salt into a fragrant, green sauce. The name itself comes from the Italian verb pestare, which means to pound or crush, which is the traditional method of preparation using a mortar and pestle.

By using pumpkin seeds as a base, it creates a rich, creamy texture and also makes the pesto more accessible to those with nut allergies or those avoiding dairy. The result is a vibrant, flavorful pesto that can be used in a variety of ways.

In our home, we toss it with pasta for a quick and easy meal, spread it on crusty bread for a savory snack and have even served it as a dip on a platter of fresh vegetables.

While this pesto is dairy-free, feel free to top your pasta with freshly grated Parmesan cheese for that extra touch of richness. Whether you are preserving the last of your summer basil or simply looking for a new take on a classic, I hope this pumpkin seed pesto will become a favorite in your kitchen.

To connect with Daniela on social media where she shares fun food facts, recipes and upcoming events and classes. You can find her on Instagram and TikTok at @thedanielaperegrina, and on Facebook under Daniela Peregrina.

Ingredients:

• 1/2 cup raw unsalted pepitas (pumpkin seeds *if using already roasted/salted pepitas, skip step one and adjust salt at end of blending to avoid over-salting

• 1-2 cloves garlic

• 7 cups fresh basil leaves (or a mix of basil and baby spinach leaves, or any green herb of your choice)

• Zest of 1 lemon

• Juice of 1 lemon

• 1 cup olive oil

• 1 teaspoon salt

Optional: If using in pasta, top with your choice of pan-seared mushrooms

Instructions:

1. Prep ingredients:

• Toast pepitas in a dry skillet over medium heat until lightly browned and fragrant, about 2-3 minutes. Let cool. *

• Wash and dry basil leaves (or your herb, spinach mix).

2. Blend pesto base:

• In a food processor or blender, combine the toasted pepitas, garlic cloves, basil leaves, lemon zest, lemon juice and salt (omit salt if using roasted & salted seeds).

• Pulse until the mixture is coarsely chopped. If using a mortar and pestle, grind the ingredients in batches until you achieve a similar texture.

3. Incorporate Olive Oil:

• With the food processor or blender running, slowly drizzle in the olive oil. Continue to blend until the pesto reaches your desired consistency.

• You may need to stop occasionally to scrape down the sides with a spatula to ensure everything is well mixed.

4. Adjust and serve:

• Taste the pesto and adjust the salt or lemon juice if needed.

• Serve the pepita pesto tossed with pasta, topped with pan-seared mushrooms, or use it as a flavorful spread or dip.

Enjoy your vibrant pesto – and as they say in Italy, "Buon appetito!"