Pumpkin Seed Butter

This butter is creamy and salty and makes an excellent vegetable dip or sandwich spread.

Serves: 6Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 6


  • 2 cups green pumpkin seeds (pepitas), soaked for 8–12 hours, drained and rinsed
  • 2 Tbsp. olive oil
  • 1 Tbsp. agave nectar
  • ½ tsp. salt


  • Homogenize the seeds in a masticating juicer. Alternatively, use a food processor with an S blade. Process the pumpkin seeds until they are smooth, and gradually add the olive oil while processing.
  • Add the agave nectar and salt to the food processor and blend until smooth, or stir with a fork.