Pumpkin Seed Pesto: a new take on a favorite savory, creamy, and herbal pasta and serving sauce. Featuring fresh basil, parmesan cheese, and extra virgin olive oil, this recipe is a fantastic option for those who are looking for a substitute for pine nuts in pesto while still enjoying classic pesto flavors. Naturally gluten-free, nut-free, and vegetarian!
Table of Contents
Enjoy the satisfying flavors of pesto at home with this pumpkin seed pesto recipe. With just two simple steps and common ingredients, there is never a bad time to whip up a batch!
Though pumpkin seeds enjoy peak popularity in the fall, this recipe can be made any time of year shelled pumpkin seeds can be found. This recipe is a fantastic alternative for anyone who cannot eat nuts or when choosing pine nuts is cost-prohibitive, though it's certainly perfectly tasty in its own right and is sure to become a recipe staple regardless!
Why You'll Love Pumpkin Seed Pesto
- Easy Prep. Just add the ingredients to the food processor, blend, and healthy and delicious pesto with pepitas is ready to serve!
- Simple Ingredients. All you will need is a handful of ingredients, most of which are easily found at your local supermarket.
- Versatile. Whether you serve pasta with pumpkin seed pesto, spread it on pizza, or spoon it over your favorite protein or vegetable, there's never a bad way to enjoy it!
- Delicious. With fresh ingredients like fresh basil, parmesan cheese, and lemon juice, this pesto is a flavor powerhouse!
Ingredients
- Pumpkin Seeds: Also known as pepitas, choose shelled raw and unsalted pumpkin seeds if possible. Otherwise, roasted and/or salted seeds can work in a pinch. Regardless, always choose shelled seeds.
- Basil: Choose fresh basil that is vibrant green and has smooth, pliable leaves. De-stem the basil before making the pesto and always store fresh basil at room temperature as it wilts quickly in the refrigerator.
- Garlic: Opt for fresh garlic for the best flavor. Peel the garlic before using.
- Parmesan Cheese: Shredded, though grated can also work.
- Extra Virgin Olive Oil: Enhances the savory and rich elements of the pesto with pumpkin seeds.
- Lemon Juice: Freshly squeezed if possible. You will need the juice from ½ of a lemon.
How to Make Pumpkin Seed Pesto
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Combine all ingredients in a food processor and blend until smooth.
Step 2: Serve tossed with pasta or as a sauce on a protein of choice.
Recipe Pro-Tips
- Season with Additional Salt and Pepper to Taste. Once blended and smooth, taste the pepita pesto and add additional seasonings if desired. Alternatively, you can wait to season it after tossing it with pasta, vegetables, or protein.
- If Serving with Pasta, Toss It Immediately. This will help the pesto to coat the pasta evenly and for the hot pasta to absorb the pesto flavors the most completely. Additionally, add hot pasta cooking water to the pesto pasta mixture if desired to thin the pesto to your desired consistency.
- Variation: Add Extra Nutty Flavor. For enhanced nuttiness, roast the pumpkin seeds in an oven preheated to 375 degrees for 3-5 minutes, or until fragrant just beginning to turn golden brown.
Serving Suggestions
Serve this pumpkin seed pesto recipe tossed with your favorite hot pasta, spaghetti sauce, or even zucchini noodles. It's also delicious served over your favorite protein of choice; roasted salmon, grilled steak, or sautéed chicken are all great options. Spread the pesto on a vegetable wrap, use it as a pizza sauce substitute, spoon it over roasted vegetables, or even serve it as an appetizer with freshly toasted bread and crudité.
Storage Directions
- Refrigeration: Leftover pesto keeps covered in an airtight container in the refrigerator for 2-3 days. To keep the pesto from oxidizing, store it with a piece of plastic wrap or parchment paper directly on the surface of the sauce before covering the container with a lid.
- Freezing: The pesto can also be frozen in a freezer-safe container or zip-top bag for up to 3 months. For easy defrosting, you can also freeze the pesto in an ice cube tray before moving the frozen cubes to the freezer-safe container for storage. Defrost the full serving of pesto in the refrigerator for 4-8 hours or on low heat in the microwave for 2-3 minutes, or until thawed through.
Recipe FAQs
A pepita is also known as a pumpkin seed. Pumpkin seeds are shelled to remove the deep olive-green colored and oval-shaped interior portion, which is commonly used in cooking, for snacks, and more. Pepitas are known to be nutritious (source) and have a delicious, nutty, savory, and lightly sweet flavor.
Pepitas are seeds, not nuts. A raw and untreated pumpkin seed could technically be used to grow pumpkins, whereas a nut (such as a cashew or almond) could not germinate to grow a vegetable.
When it comes to pine nut substitutes in pesto, the world is your oyster! Almost any other nut or seed can be used in pesto, creating a wide variety of delicious flavors and options. A few favorite substitutes are walnuts, cashews, almonds, and pumpkin seeds.
Tools Needed to Make This Recipe
- Measuring Cups & Spoons
- Food Processor
- Silicone Spatula
More Italian-Inspired Meals
- Creamy Pumpkin Sauce Gnocchi
- Lamb Bolognese
- Caramelized Zucchini Pasta
- Fried Polenta
- Chicken Caprese Sandwich
Thank you for making Pumpkin Seed Pesto! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe Card
Pumpkin Seed Pesto
Ingredients
- 2 cloves garlic
- 2 cups basil
- ⅓ cup shelled pumpkin seeds preferably raw and unsalted
- ½ cup shredded parmesan cheese
- ¼ cup extra virgin olive oil
- ½ lemon juiced; or 1 ½ tablespoons bottled juice
Instructions
- Combine all ingredients in a food processor and blend until smooth.
- Serve tossed with pasta or as a sauce on a protein of choice.
Notes
- Refrigeration: Leftover pesto keeps covered in an airtight container in the refrigerator for 2-3 days.
- Freezing: The pesto can also be frozen in a freezer-safe container or zip-top bag for up to 3 months. For easy defrosting, you can also freeze the pesto in an ice cube tray before moving the frozen cubes to the freezer-safe container for storage. Defrost the full serving of pesto in the refrigerator for 4-8 hours or on low heat in the microwave for 2-3 minutes, or until thawed through.
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