Now that Pesach is over, we can finally indulge with this super green, easy and flavorful Spinach & Pumpkin Seeds Pesto that has being sitting in my drafts for over 3 weeks now because it was one of the lunches I prepared during our pre-pesach hametz cleaning. #happyhametzweek 😛
If you have been following for a while you probably have seen previous pasta posts like our Vegan Mushrooms Spinach Pasta, our Avocado Pesto or the mega yummy Sweet Potato and Tomato Pasta Sauce so, it shouldn’t be a mystery by now that we love pasta!
And, I love pesto too! Pesto, the yummy italian sauce (or dip) made with fresh basil and roasted pine nuts must be one of the easiest and yummiest combos of the whole pasta world, but what happen if you run out of basil or you just don’t want to break the budget buying pine nuts… you have to roll with what you have.
This is where Spinach and Pumpkin seeds come to play. This duo is awesome because with it you can make salads, rice, soups, sauces, snacks and, of course, pesto 🙂 It is also a great solution when you are traveling and need some greens boost in the form of lunch or dinner before heading to the airport 😀 Plus, it is satisfying, vegan and nut-free for those who have nut allergies.
This Spinach & Pumpkin Seeds Pesto (or any pesto really) needs literally no work and is ready in no time. You just need to dumb a handful of ingredients in a food processor and pulse until the desired consistency.
Because all I have is a mini food processor I did this in 2 batches which was actually a good thing because I processed my roasted seeds separately and get some lovely texture at the end from the bits of roasted seeds. You can also do this with a traditional blender or immersion blender. Use what you have.
If for any reason you don’t like the flavor of pumpkin seeds, you can substitute with more or less roasted sunflower seeds (I find they have a more subtle flavor)
Without futher ado, here it is for you to enjoy:
- 200 gr Fresh spinach
- 50 gr Fresh Parsley
- 100 gr Pumpkin Seeds, dry roasted
- 50 ml Extra Virgin Olive oil
- 2 Cloves of Garlic
- Salt & Pepper to taste
- 300gr cooked pasta noodles
- Bring a large pot of water to a boil. Add a pinch of salt. Add the pasta and cook until al dente or the desired texture. Reserve 1/4 cup of the pasta liquid.
- In a food processor add spinach, parsley, pumpkin seeds, olive oil, garlic, salt and pepper and process until you have a creamy consistency (not too chunky not too liquid).
- Toss pasta with pesto until everything is well combined. You can add a bit of pasta liquid if it is too dry, but usually is not necessary. Serve hot.
With this pasta we bring to a full circle another year of Pesach memories and say adeus to a wonderful Pesach in Portugal.
if you love this recipe don’t forget to share with your friends and family and tag us #sisterblissdiary on social media when you make it. We love to see your creations. Don’t forget to follow on Instagram and Pinterest to keep up with other easy recipes we share just there. Have a wonderful week ahead.
Until next time! 🙂