The secret to any good pesto is the ratio. This nut free variation packs a punch with pumpkin seeds and tons of leafy kale and spinach. It's absolutely delectable and adds a burst of flavor to steak, pasta, soup, beans, or flatbread.
Add all pesto ingredients to a blender. Pulse a few times on high just until creamy but with a little bit of texture. Pesto keeps for up to 1 week in the fridge.
Notes
Pecorino Romano
A hard cheese with a stronger, funkier flavor than Parmesan cheese. You can use either one in this recipe.
Leafy Greens
You can use any leafy greens to make pesto. I used a baby kale and spinach mix, but you could use only spinach or only kale. Just be sure to use the younger varieties to avoid too much fiber.
Make Ahead
You can make this pesto ahead and store for up to 1 week in the refrigerator. You can freeze the pesto too, but it will affect the texture somewhat.
Vegan Pesto
You can replace the cheese in this recipe for 1 Tablespoon of chickpea miso. Miso is a great cheese substitute because it adds a creamy texture and is fermented like cheese.