If you love pesto but cringe every time you see the price of pine nuts, this pumpkin seed pesto is about to become your new go-to! It’s bright, garlicky, a little nutty, and comes together in about 5 minutes in a blender or food processor. No stove, no oven, no toasting. Just toss everything in and blend.
If you love pesto, give me walnut spinach pesto a try!
I started making pepita pesto when I realized I always had a bag of pumpkin seeds in my pantry and never had pine nuts when I needed them. Now I honestly prefer it. The pumpkin seeds give it a richer, earthier flavor and a gorgeous deep green color, and my family can’t tell the difference (except that they keep asking for more).
I've been making pesto ever since I can remember! My grandma always had a huge garden and we made pesto all the time at the end of the summer! Pine nuts can be really expensive, so this is a great alternative to those pricey nuts!
Jump to:
Why You’ll Love This Pumpkin Seed Pesto
It’s truly no-cook. Raw pumpkin seeds blend up beautifully, so there’s zero heat involved. Perfect for hot days or when you just don’t want to turn anything on.
It’s budget friendly. Pumpkin seeds cost a fraction of what pine nuts do, so this is the pesto without pine nuts that saves you money every single time.
It’s a great nut-free pesto option. Pumpkin seeds are seeds, not tree nuts, so this is a nice swap for families avoiding nuts. (Always check your package for allergen and cross-contact info if allergies are a concern.)
It’s ready in 5 minutes. One blender, six ingredients, done.
It works on everything. Pasta, sandwiches, pizza, eggs, dips, grain bowls. I’ll share my favorite ways to use it below.
Ingredients for Pepita Pesto
- Fresh basil. The star of any classic pumpkin seed basil pesto. Use packed leaves and skip the thick stems.
- Pumpkin seeds (pepitas). Use the hulled green ones, not the white seeds still in the shell. Raw works perfectly here, and that keeps the recipe no heat needed.
- Parmesan. Freshly grated gives the best flavor and texture, but the pre-grated kind works in a pinch.
- Garlic. Two cloves gives a nice bite. Add a third if you’re a garlic lover like me.
- Olive oil. A good extra virgin olive oil makes a big difference since it’s not being cooked. If you've got some extra, make a red pepper pesto too!
- Salt and pepper. Season to taste at the end.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Spinach pepita pesto. Swap 1 cup of the basil for baby spinach for a milder flavor.
- Kale pumpkin seed pesto. Use half kale, half basil for an extra earthy version.
- Spicy pesto. Add a pinch of red pepper flakes or half a jalapeño.
- Dairy-free version. Skip the Parmesan and use 2 tablespoons of nutritional yeast instead.
How To Make Pumpkin Seed Pesto
Step 1
Put the pumpkin seeds, garlic, and Parmesan into a blender or food processor and pulse a few times until the seeds are broken down into coarse crumbs.
Step 2
Pack in the basil leaves and pulse again until everything is finely chopped.
Step 3
With the blender running, slowly pour in the olive oil and blend until smooth and creamy.
Step 4
Taste and add salt and pepper until it’s just right.
Tips for the Best Pumpkin Seed Pesto
- Pulse the seeds first. Breaking down the pepitas before adding the basil gives you a smoother, creamier pesto.
- Want it thinner? Add a splash more olive oil or a tablespoon of cold water.
- Want it brighter? A squeeze of fresh lemon juice wakes up all the flavors and helps keep the color vibrant.
- Dry your basil well. Wet leaves make the pesto watery and can dull the flavor.
- Prefer a toasted flavor? You can buy pre-roasted pumpkin seeds and still keep the whole recipe no-cook.
Why Did My Pesto Turn Brown?
Don't panic! Basil oxidizes when it’s exposed to air, which causes browning. Adding a squeeze of lemon juice and covering the top of your pesto with a thin layer of olive oil before storing will help keep it bright green. It's totally normal and happens to all of us!
How to Use Pumpkin Seed Pesto
This is where it gets fun. A few of my favorite no-heat ways to use it:
- Stir it into chilled pasta salad
- Spread it on a turkey or caprese sandwich
- Swirl it into hummus or Greek yogurt for a quick dip
- Toss it with cucumbers, tomatoes, and fresh mozzarella. Toss it over my caprese salad skewers or a caprese candy cane salad.
- Drizzle it over a grain bowl or rotisserie chicken
- Use it as a pizza sauce base on store-bought flatbread
And of course, it’s amazing tossed with warm pasta if you’re making dinner anyway.
Storage Instructions
Store in an airtight container for up to 5 days. Pour a thin layer of olive oil over the top to help prevent browning. I like keeping it in a mason jar. Add a glug of olive oil to the top of it to just make sure that the pesto doesn't go brown too quickly.
Spoon into an ice cube tray, freeze, then pop the cubes into a freezer bag. They’ll keep for up to 3 months, and you can grab just what you need.
Pumpkin Seed Pesto FAQs
Yes, and it’s delicious! Pumpkin seeds blend just as smoothly as pine nuts and give the pesto a slightly earthier, richer flavor, plus they’re much more affordable, so they’re an easy one-to-one swap in almost any pesto recipe.
No, raw pumpkin seeds work perfectly and keep this recipe completely no-cook. If you want a deeper, toastier flavor without turning on the stove, just buy pre-roasted pepitas from the store.
Pumpkin seeds are seeds, not tree nuts, so this pepita pesto is a popular nut-free alternative to traditional pesto, but always check the packaging for cross-contact warnings if you’re cooking for someone with a nut allergy.
Yes, a regular blender works great. You may need to stop and scrape down the sides a couple of times, and adding the oil a little earlier can help everything move around.
Pumpkin Seed Pesto
Equipment
- Food processor
Ingredients
- 2 cups Basil Must be fresh basil
- ½ cup Pumpkin seeds Pepitas, raw
- ½ cup Parmesan cheese
- 2 Garlic cloves
- ½ cup Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Add pumpkin seeds, garlic, and Parmesan to a blender or food processor. Pulse until coarsely ground.
- Add basil and pulse until finely chopped.
- With the machine running, slowly stream in the olive oil and blend until smooth. Season with salt and pepper to taste. Serve right away or store in the fridge for up to 5 days.
Notes
- Pulse the seeds first. Breaking down the pumpkin seeds before adding the basil makes the pesto smoother and creamier.
- Dry your basil well. Wet leaves can make the pesto watery.
- Adjust the texture. Add a splash more olive oil or a tablespoon of cold water for a thinner pesto.
- Keep it green. A squeeze of fresh lemon juice helps brighten the flavor and slow browning.
- Want a toasty flavor? Use pre-roasted pumpkin seeds to keep it no-cook.
- Refrigerate in an airtight container with a thin layer of olive oil on top for up to 5 days. Freeze in an ice cube tray, then transfer the cubes to a freezer bag for up to 3 months.
Leave a Reply