This roasted red pepper pesto uses pumpkin seeds instead of traditional pine nuts. Roasting the peppers gives the sauce a mellow, slightly sweet flavor, while the seeds provide texture and body.
Fresh basil adds an herbal note, and olive oil helps bring everything together. Adjust the texture by processing briefly for a chunkier pesto or blending longer for a smoother sauce.
The finished pesto can be used as a pasta sauce, a vegetable topping or a spread. Individual ingredient tolerance and dietary requirements should be assessed separately.