Roasted Pumpkin Seed Pesto

Claudia Zapata from Celebrating Health crafted this delicious pesto recipe using pumpkins seeds, basil and AVOCARE Extra Virgin Avocado Oil. Check out the original posting here!



1 garlic clove
½ teaspoon salt
⅔ cups toasted pumpkin seeds
2 cups tightly packed fresh basil leaves
¼ cup grated Parmagiano-Reggiano
½ cup AVOCARE Extra Virgin Avocado Oil
salt and pepper to taste



  1. Place the garlic clove and the salt in the mortar and crush until they form a paste.
  2. Add the toasted pumpkin seeds and continue working until the seeds are completely ground.
  3. Add the basil leaves and crush, using the sides of the bowl to break up the leaves completely.
  4. Repat with the cheese until mix is well blended and mostly uniform in texture.
  5. Put the pesto mix in a bowl and slowly drizzle in the avocado oil until desired consistency is achieved.
  6. Salt and pepper to taste.
  7. Serve at room temperature in salads, or over pasta, fish, chicken, meat or grilled vegetables. Refrigerate up to a week or freeze (you can freeze in ice cube trays to thaw and use as needed.