Step 1

Preheat oven to 350F. Spread the raw pepitas on an ungreased large baking sheet. Toast in the oven for 7 to 10 minutes until golden brown and fragrant. Cool.

Step 2

Place the cooled pepitas in a high speed blender (or food processor). Process until ground into a fine flour; stop and scrape the sides and bottom of the container.

Step 3

Continue processing until the flour resembles moist clumps of sand. Stop and scrape the container sides and bottom.

Step 4

Continue to process, stop, and scrape. You will need to stop and scrape more often the more the mixture breaks down into butter. Continue to process until the mixture changes from a rough to a completely smooth, creamy butter (it takes awhile, but it is worth it!).

Step 5

If desired, add salt, sweetener and/or spices (see notes below for suggestions) as desired.

Step 6

Scrape the pepita butter into a jar or other container and store, covered, in the refrigerator.