Pumpkin seed pesto Recipe

Name: Pumpkin seed pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Cuisine: Italian-inspired
Ingredients: 1/2 cup raw pumpkin seeds; 2 cups fresh basil leaves, packed; 1/2 cup grated Parmesan cheese; 2 cloves garlic, peeled; 1/2 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Italian-inspired · Condiment · 10 min total

Pumpkin seed pesto recipe videos

This vibrant and nutty pesto swaps traditional pine nuts for pumpkin seeds, creating a rich, creamy sauce perfect for pasta, sandwiches, or as a dip. It's quick to make and packed with flavor.

10
min prep

8
servings

180
kcal/serving

Ingredients

1/2 cup raw pumpkin seeds
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 3-4 minutes. Let cool.
In a food processor, combine the toasted pumpkin seeds, basil, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Scrape down the sides as needed.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Transfer to a jar or bowl. Use immediately or store in the refrigerator.

Tips

For a vegan version, substitute nutritional yeast for Parmesan and use a vegan-friendly cheese.
Store in an airtight container in the fridge for up to a week; top with a thin layer of olive oil to prevent browning.
This pesto also works well as a spread on sandwiches or as a dip for vegetables.

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