I’m sure you’ve tried pesto before. That classic Italian sauce made with basil, pine nuts, and Parmesan—it’s delicious, isn’t it? But did you know that you can easily make it at home in about 5 minutes? Well, you can, and so can this version of pesto, which may not be as classic as the Italian prototype but is just as delicious.

This new pesto recipe is made with arugula, pumpkin seeds, and Asiago cheese. While the ingredients may differ from the original, they offer a similar texture and a completely different flavor profile that can be applied to many other dishes. Plus, arugula pairs particularly well with red meats. Feel free to give it a try!

Pesto Pumpkin-Arugula

Shopping List (serves 4):

• 1/2 cup pumpkin seeds (raw, unsalted)
• 1 bag of fresh arugula
• 4 garlic cloves, smashed
• 1/4 pound well aged Asiago cheese (coarsely chopped)
• zest of 1 lemon
• 1 tbsp lemon juice
• 3/4 cup extra-virgin olive oil
• salt and freshly ground pepper

Now follow these steps:

1. Preheat the large frying pan, throw the pumpkin seeds into the pan when it gets really hot, and toast for about 3-5 minutes (until golden and start jumping off the pan); let seeds cool completely.
2. In a food processor, pulse the arugula leaves with the toasted pumpkin seeds and smashed garlic cloves until finely chopped; add the Asiago cheese, lemon zest, and lemon juice and pulse until combined; gradually add the olive oil and process until smooth.
3. Season with salt and pepper to your taste.

Enjoy.

Have a Project in need of a Recipe Developer, Food Writer, Food Stylist, or Food Photographer?

GET in TOUCH 📞

 To read this in Polish, click here: “Wszyscy lubią pesto. Pesto rukola. Z prażonymi pestkami dyni i serem Asiago”