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This pesto is so packed with flavor you may sneak a spoonful before storing it in the fridge! Our nut-free pesto uses pepitas in place of pine nuts, and we toss them in our maple sugar seasoning which lends a smoky element to sauce. The cooked leeks, fresh herbs and a splash of maple syrup pull the pesto together for fans of savory-sweet flavor profile. We love to smear it across ciabatta and top it with fresh tomatoes and a blob of burrata!



Prep time


Cook time



  • 1 large leek, green part removed, washed, halved lengthwise​
  • 1/4 cup + 2 tablespoons olive oil, divided​
  • 1/2 cup pepitas, toasted​
  • 1/2 teaspoon Maple Sugar Seasoning​
  • Juice from 1/2 a lemon​
  • 1 cup freshly grated parmesan​
  • 1/3 cup chives, chopped​
  • 1/2 cup parsley, chopped​
  • 3 cloves garlic​
  • 1/2 teaspoon salt​
  • 1 tablespoon maple syrup​


  1. Heat 1 tablespoon of olive oil in a cast iron skillet. Place the leek halves face side down and place a second skillet over to press the leeks down. This will give them a nice char. Cook for 3-4 minutes until browned. flip and press, cooking for 3-4 minutes more. Remove the leeks from the heat.
  2. Toss toasted pepitas in the Maple Sugar Seasoning.
  3. In a food processor, combine the coated pepitas, chives, parsley, lemon juice, parmesan, garlic, salt and maple syrup. Cover and chop until slightly broken up. With a food processor running, add the remaining olive oil. Chop until the pesto still has texture, but is saucy.
  4. Enjoy on toast, pasta, salads, or eggs!



12 oz Glass


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