Pour your pepitas into a bowl and check them for debris (little pebbles, etc.). Then put them into a food processor and pulse the seeds until they are ground like thick sand. Let them sit for a few minutes to allow the seeds to release their oils and then pulse them some more until they begin to stick together.
Slowly allow oil to drizzle in while you continue to “chop”. I like to use the small air holes on my food processor lid to drip the oil in. I prefer canola or grapeseed oil.
I like to use liquid sweetener like agave nectar so that I don’t have to use as much oil in my recipe. You can skip the sweetener if you are using this pepita butter to make pesto or cookies. Add in the sweetener after the oil and pulse again.
Test the consistency and texture of the pepita butter to determine if you want to add more liquid (oil/sweetener). Be careful not to add too much oil as it will separate from the pepitas over time. Roasted pepita butter will be a little grainy. If you use raw pepitas, the butter will be smoother and lighter in color.
Refrigerate in a sealed container. You may need to stir it before use.
Pepita butter is my favorite “non-nut butter”. Pepitas are a good source of protein and iron and they have a really pleasing taste. I love to use pepitas to make non-nut butter, mock pesto, and cookies. If you are looking for an allergy-friendly source of seeds, check out Gerb’s Seeds.
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