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Pumpkin Seed Pesto Sauce

A delicious Italian sauce! Surprise your loved ones! I try out my culinary "experiments" on my family, and their gratitude is the best praise for me. I tried making everyone's favorite pesto with pumpkin seeds — my family was simply delighted! It comes together very quickly and easily. I use it as a dressing for pasta, and the kids just spread it on bread. It's a great sauce for vegetables, meat, and fish.

Eliza HelgaAuthor avatar
Recipe author
Pumpkin seed pesto sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 11 g
Fats 74 % 46 g
Carbohydrates 8 % 5 g
461 kcal
GI: 100 / 0 / 0
    1. Wash the parsley and separate the leaves from the stems. 2. You'll need toasted pumpkin seeds for the sauce; I toast them dry, without oil, for a few minutes. 3. Cut the peeled garlic in half. 4. Blend the prepared parsley, garlic, and seeds in a blender. 5. Add the grated cheese and olive oil to the mixture and mix well. 6. Add salt and pepper. The sauce is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Pumpkin and squash seeds kernels, dried - 553  kcal/100g
  • Pumpkin seeds - 556  kcal/100g

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