Pumpkin Seed Butter
Servings: 2 cups
Calories: 84kcal
Equipment
- Food Processor
Ingredients
- 3 cups pumpkin seeds raw and shelled (pepitas)
- ¼ teaspoon fine sea salt (optional) plus additional to taste
Instructions
- Place the raw seeds in a single layer on a baking sheet. Roast at 350 °F for 5-10 minutes until slightly golden (keep a close eye on them after 5 minutes as they can burn quickly!). Remove from the oven and allow to cool at room temperature for about 10-20 minutes.
- Add the cooled pepitas to a food processor and process for 5 seconds. Stop and scrape the sides of the food processor and then repeat for 2-3 more times until smooth. It usually takes my food processor 15 minutes but it could take closer to 20 depending on your processor.
- Add salt and pulse for 20-30 seconds to mix it in.
- Enjoy and store leftovers in a jar in the refrigerator.
Notes
Leftovers
Store extra pepita butter in an airtight container in the refrigerator for up to 3 weeks.
Nutrition
Serving: 1tablespoon | Calories: 84kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 121mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
