10-Minute Pumpkin Seed Pesto

If you ask me, pumpkin seed pesto is one of the best ways to use up those seeds you’d normally toss.

This twist on classic pesto swaps out pine nuts for toasted pumpkin seeds, giving you a nutty, earthy flavor that pairs great with pasta or crusty bread. The seeds blend up smooth with fresh basil, garlic, and good olive oil.

It’s cheaper than traditional pesto since pumpkin seeds cost way less than pine nuts. Plus, you get that satisfying feeling of using every part of your pumpkin instead of throwing half of it away.

It’s a simple recipe that turns kitchen scraps into something really tasty, perfect for fall cooking.

What Kind of Pumpkin Seeds Should I Use?

You can use pumpkin seeds from any variety of pumpkin or winter squash for this pesto, whether they’re from a carving pumpkin, sugar pumpkin, or butternut squash. The key is making sure they’re properly roasted before you blend them up – raw pumpkin seeds won’t give you the same nutty flavor and could make your pesto taste a bit flat. If you don’t have time to roast your own, store-bought roasted pumpkin seeds (also called pepitas) work perfectly fine and will save you some prep time. Just make sure they’re unsalted or lightly salted so you can control the seasoning in your finished pesto.

Options for Substitutions

This pesto is pretty adaptable, so here are some swaps you can make:

• Pumpkin seeds: If you don’t have pumpkin seeds, pine nuts are the classic choice, but walnuts, sunflower seeds, or even cashews work great too. Just toast them lightly for the best flavor.
• Fresh basil: While basil is traditional for pesto, you can mix it up with spinach, arugula, or even cilantro. Keep some basil in the mix if possible, but don’t stress if you need to use mostly other greens.
• Fresh parsley: Swap this out for more basil, spinach, or even kale if that’s what you have on hand. Just remove any tough stems from heartier greens like kale.
• Nutritional yeast: This adds a cheesy flavor, but if you don’t have it, try grated parmesan cheese (about 1/3 cup) or just skip it entirely – your pesto will still taste great.
• Olive oil: For a lighter version, you can use half olive oil and half water, or try avocado oil. The aquafaba option works well too and makes it extra creamy.
• Lemon juice: Lime juice works just as well, or you can use white wine vinegar if that’s what you have. Start with less and add more to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin seed pesto is using raw pumpkin seeds instead of properly roasted ones, which will leave you with a bitter, unpleasant flavor – make sure to roast your seeds until they’re golden and crispy before blending.

Another common error is adding all the olive oil at once, which can make your pesto too thin and greasy, so drizzle it in slowly while the food processor is running to get that perfect creamy consistency.

Don’t forget to taste and adjust the salt as you go, since pumpkin seeds can vary in saltiness depending on how they were prepared, and always pulse the mixture instead of running it continuously to avoid over-processing your herbs into mush.

For the best texture, add the garlic and pumpkin seeds first to get them finely chopped before adding the more delicate herbs.

What to Serve With Pumpkin Seed Pesto?

This nutty, herby pesto is perfect tossed with your favorite pasta – I love it with penne, fusilli, or even simple spaghetti for an easy weeknight dinner. You can also spread it on crusty bread or use it as a dip for fresh vegetables like cherry tomatoes, bell peppers, and cucumber slices. It makes a great sauce for grilled chicken or fish, and I’ve even stirred it into grain bowls with quinoa or farro for a fresh, flavorful meal. Don’t forget it’s also amazing as a sandwich spread or mixed into scrambled eggs for breakfast!

Storage Instructions

Refrigerate: Your pumpkin seed pesto will stay fresh in the fridge for up to a week when stored in an airtight container. I like to press a piece of plastic wrap directly onto the surface of the pesto before putting the lid on – this helps prevent that top layer from browning and keeps it looking green and appetizing.

Freeze: This pesto freezes really well for up to 6 months! I love freezing it in ice cube trays so I can pop out just the right amount for pasta or spreading on toast. Once frozen solid, transfer the cubes to a freezer bag and you’ll have perfect single-serving portions ready to go.

Thaw: When you’re ready to use frozen pesto, just let it thaw in the fridge overnight or at room temperature for about 30 minutes. Give it a good stir since the oil might separate a bit, and it’ll be as good as fresh. No need to heat it up – it’s perfect at room temperature!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 32-36 g
• Fat: 100-110 g
• Carbohydrates: 30-36 g

Ingredients

• 1 cup roasted pumpkin seeds
• 2 cups basil leaves
• 1 cup parsley leaves
• 4 garlic cloves
• 1 1/2 tbsp nutritional yeast (optional)
• 1/4 cup lemon juice
• 1/2 cup olive oil (or water or aquafaba)
• Salt, to taste

Step 1: Combine Base Ingredients

• 1 cup roasted pumpkin seeds
• 2 cups basil leaves
• 1 cup parsley leaves
• 4 garlic cloves
• 1 1/2 tbsp nutritional yeast (optional)
• 1/4 cup lemon juice

Add the roasted pumpkin seeds, basil leaves, parsley leaves, garlic cloves, nutritional yeast (if using), and lemon juice to the bowl of a food processor.

This forms the flavorful base for your pesto.

Step 2: Blend with Olive Oil and Adjust Consistency

• 1/2 cup olive oil (or water or aquafaba)
• additional water or olive oil, as needed
• base mixture from Step 1

Begin blending the ingredients in the processor.

While the motor is running, slowly stream in the olive oil through the feeder tube, followed by 1/2 cup water (or use aquafaba if you prefer).

Continue blending until the mixture becomes mostly smooth, pausing to scrape down the sides as needed.

If needed, add extra water or olive oil a little at a time until you reach your preferred pesto consistency.

I like my pesto just loose enough to drizzle, so add liquid slowly and taste as you go.

Step 3: Season and Finish

• salt, to taste
• additional lemon juice, if desired
• pesto base from Step 2

Taste the pesto and add salt to your liking.

If you prefer a brighter flavor, add an extra splash of lemon juice.

Blend briefly to combine.

The pesto is now ready to serve or store.