Pumpkin Seed Pesto
This easy pumpkin seed pesto blends fresh basil, pepitas, Parmesan, garlic, and olive oil into a creamy, bright green sauce in just 5 minutes. It’s a budget-friendly, nut-free swap for traditional pesto with zero cooking required, and it’s perfect for pasta, sandwiches, dips, and so much more!
Servings: 12 Servings
Calories: 112kcal
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.
Nutrition
Calories: 112kcal | Carbohydrates: 1g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 67mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.5mg