Lupini Bean and Pumpkin Seed Pesto
This vegan and nut-free pesto is your new 15-minute meal go-to
Story + Photography by Sarah Carroll
Some meals call for lengthy preparation, hours spent in the kitchen, and careful execution. But not this summery lupini bean and pumpkin seed pesto. With mere minutes and a handful of protein-packed ingredients, you get this oh-so-good, summery fresh yet comforting pesto. Meet your favorite pasta’s new best friend.
Lupini beans- my favorite all-star ingredient- are like nature’s feta cheese. Salty, tangy, keeps you full for hours and boasts a whopping 26 grams of protein per cup (which makes for an amazing snack if these little powerhouses make it into your stomach before they make it into your pesto). And bulk organic pumpkin seeds give that nutty, gritty pesto consistency for all you nut-free eaters. Add some seasonal greens, like fresh kale, for a veggie turbo charge.
But the best part of this dish isn’t that it’s simple, fast, and inexpensive- though it is certainly all three! The real kicker: it’s the perfect addition to your conscientious eating recipe book. You see, a simple-but-irresistible vegan dish like this grain/seed/bean combo can make up the backbone of an ethical diet with lots of locally sourced, organic, plant-focused foods with (for those who choose) some humanely and pasture raised animal products. And a budget-friendly pesto pasta can make wallet for that pasture-based, grass-fed beef, eggs from free roaming hens, or creamy humane certified dairy in your grocery cart. Or, you know, lots and lots of chocolate. And buying your ingredients from your local co-op, farmers market or CSA share supports farmers raising sustainable, kind food, which is the ticket towards a green, humane food system.
Tossed in the food processor or blender with some fresh basil, garlic, olive oil, and served over regular or gluten-free pasta, you’ve got a lupini and pumpkin seed pesto as good for the food system as it is for your taste buds.
Lupini Bean and Pumpkin Seed Pesto
Prep Time: 15 minutes
Makes 4 servings
Gluten Free- Vegan- Nut Free- Raw Food
Tools needed: food processor or blender
Ingredients:
2 large bunches fresh basil
¼ cup lupini beans
½ cup pumpkin seeds
2 cloves garlic
6 tbsp. olive oil
1 tbsp. of lupini bean liquid
5 tbsp. water
optional- 1-2 stalks of seasonal greens
1 squeeze lemon
coarse sea salt to taste
serve drizzled with olive oil, fresh cracked pepper, and basil to garnish
1 package of regular or gluten free pasta
Instructions:
1. Boil pasta according to package instructions.
2. While water is boiling, add the basil, lupini beans, sunflower seeds, garlic, olive oil, lupini bean liquid (from the lupini bean jar), and optional seasonal greens to your food processor or power mixer. Blend until pesto reaches a gritty, creamy consistency.
3. Add water slowly or in a few installments until pesto reaches desired thickness- not too think, but not too liquidy. Add lemon juice and sea salt to taste.
4. Once pasta is finished, allow it cool (if gluten-free, run under cold water). Toss pasta with the pesto. Best served at room temperature and topped with a drizzle of olive oil, sea salt, fresh cracked pepper and some fresh basil to garnish.
5. Keep any remaining pesto in an airtight container in the refrigerator for up to 3 days.
Mix it up:
-Got lots of fresh basil? Freeze this pesto in an ice cube mold to use for later meals
-Jar this recipe and give it as a fresh gift. Keep refrigerated!
-Leftover pesto from your meal? Use leftovers as sandwich spread or on top of eggs for breakfast
