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Snack recipe · from the recipe book

Creamy Pumpkin Seed Spinach Pesto with Parmesan

A bright green, creamy pesto with toasty pepitas, tender spinach, basil and nutty Parmesan, thickened with ricotta for a dip-like spoonable texture.

Creamy Pumpkin Seed Spinach Pesto with Parmesan

Ingredients

  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 2 cups loosely packed60 gBaby spinach
  • ¾ cup leaves20 gFresh basilleaves only
  • ¼ cup60 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesan
  • 3 tbsp40 gOlive oil
  • 1 tbsp15 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • 1½ tbsp20 gWatercold
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Set a dry skillet over medium heat. Add the pumpkin seeds and toast, stirring often, for 3 to 4 minutes until they puff and smell nutty. Tip them onto a plate to cool for 5 minutes.
  2. Put the garlic and the cooled pumpkin seeds in a food processor and pulse until finely chopped.
  3. Add the spinach and basil and pulse, scraping down the sides, until finely chopped.
  4. Add the ricotta, parmesan, lemon juice and black pepper and pulse to combine.
  5. With the motor running, pour in the olive oil, then the water, and blend until creamy and spoonable.
  6. Serve with raw or roasted vegetables for dipping, or spoon over steamed vegetables. Refrigerate leftovers, covered, for up to 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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