Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Seed Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

This vibrant and flavorful Pumpkin Seed Pesto is a delightful twist on the classic basil pesto. Made with roasted pumpkin seeds, fresh basil and parsley, Parmesan cheese, garlic, and a splash of lemon juice, it offers a nutty, herbaceous taste perfect for tossing with pasta, spreading on sandwiches, or drizzling over vegetables. Quick to prepare with just a food processor, this pesto is a fresh, seasonal condiment that adds bright flavor to any dish.

  • Total Time: 10 minutes
  • Yield: About 3/4 cup

Ingredients

Seeds and Cheese

  • 1/2 cup shelled pumpkin seeds, roasted
  • 2 tablespoons grated Parmesan cheese

Herbs and Aromatics

  • 3/4 cup fresh basil leaves
  • 3/4 cup fresh parsley leaves
  • 2 cloves garlic

Liquids and Seasoning

  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • Kosher salt, to taste

Instructions

  1. Gather Ingredients: Assemble all the ingredients needed for the pesto, ensuring the pumpkin seeds are already roasted and shelled.
  2. Combine Seeds, Cheese, and Garlic: In a food processor, add the roasted pumpkin seeds, grated Parmesan cheese, and garlic cloves. Pulse the mixture on and off for about 20 seconds, just until the seeds are roughly ground. Be careful to avoid over-processing so the texture remains slightly coarse.
  3. Add Herbs and Liquids: Add the fresh basil leaves, parsley leaves, fresh lemon juice, and olive oil to the food processor. Pulse on and off for about 40 seconds, scraping down the sides of the bowl with a spatula as needed. The pesto should have a coarse, paste-like consistency rather than being fully liquefied.
  4. Season and Adjust: Transfer the pesto to a bowl or glass storage jar. Taste and season with kosher salt to your preference, keeping in mind that roasted pumpkin seeds may already carry some saltiness.
  5. Serve or Store: Serve the pesto immediately with your favorite dishes, or refrigerate it in an airtight container for up to two days to enjoy later.

Notes

  • Use roasted pumpkin seeds for better flavor; if you have raw seeds, roast them in a dry skillet over medium heat until golden.
  • Parmesan cheese adds a salty, tangy depth; for a vegan version, substitute with nutritional yeast or omit.
  • Don’t over-process the pesto to maintain a pleasant texture; it should be coarse rather than smooth.
  • Store pesto in an airtight container with a thin layer of olive oil on top to preserve freshness.
  • Great as a spread, dip, or tossed with pasta, vegetables, or grilled meats.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pumpkin-seed-pesto-recipe/