Pumpkin Seed Pesto

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I used to think pesto NEEDED pine nuts. Then I saw the price tag and decided to be delusional about it.

I had a Costco-sized bag of roasted pumpkin seeds giving me a guilt trip from the pantry. (We all have one of those bags, right?) So. Here we are. Pumpkin seed pesto. And you know what?? Might be my favorite version now.

Nutty, herby, bright, ridiculously green, and it costs like a third of the fancy stuff. Basil, parsley, garlic, lemon, olive oil. Food processor does the heavy lifting. That’s the whole thing.

pumpkin seed pesto
Image: jesslovescooking.com / All Rights reserved

Why Pumpkin Seeds Instead of Pine Nuts?

Pine nuts cost a small fortune and go rancid FAST. Pumpkin seeds are cheaper, last longer in the pantry, and bring more to the table (nutritionally and otherwise).

  • About 1/4 the cost per cup, which adds up fast when you make pesto weekly
  • Completely nut-free, so safe for school lunches and anyone dodging tree nut allergies
  • Higher in iron, magnesium, and zinc than pine nuts
  • Toast them until they pop and you get a richer, more savory flavor than pine nuts deliver

How to Roast Pumpkin Seeds for Pesto

Rinse seeds THOROUGHLY to ditch every bit of pulp, then pat bone dry. Moisture murders crunch!

Toss with olive oil and salt, spread on a sheet pan in a single layer, then roast at 325°F for 20-25 minutes until golden.

Stir halfway through! Let them cool COMPLETELY before blending into that pesto.

Ways to Use Pumpkin Seed Pesto

  • TOSS WITH HOT PASTA and a splash of pasta water. Dinner sorted in five minutes flat.
  • DRIZZLE ON ROASTED VEGETABLES (carrots, Brussels sprouts, cauliflower, you name it) the second they come out of the oven.
  • SWIRL INTO SOUPS like tomato, lentil, or butternut squash… cream who?
  • SPREAD ON SANDWICHES or grain bowls instead of mayo. Trust me on this one.
  • MIX INTO SCRAMBLED EGGS or spoon over avocado toast for breakfast that actually shows up.
  • USE AS A DIP with crackers, crudités, or warm crusty bread. Zero rules here.
  • TOP GRILLED CHICKEN OR FISH with a generous spoonful. Sauce with actual personality.
  • STIR INTO COOKED GRAINS like quinoa or farro for instant flavor (and zero effort).

Oil-Free & Nut-Free Swaps

  • OLIVE OIL → Aquafaba brings richness without the grease. Plain water works in a pinch. Vegetable broth adds savory depth if you want more oomph.
  • PUMPKIN SEEDS → Sunflower seeds slide right in (cheaper, equally allergy-friendly, zero nut worries!).
  • NUTRITIONAL YEAST → Miso paste gives that same cheesy umami hit. Skip it entirely and add an extra pinch of salt if you’re out.

How to Store Pesto

Stash your pesto right or watch that green fade fast.

  1. Airtight jar in the fridge for 5-7 days. Press plastic wrap directly on top to BLOCK air (oxidation is the enemy).
  2. Freeze in ice cube trays, then bag the cubes. 3 months locked in!
  3. ALWAYS top with olive oil before sealing. Keeps the color bright and the garlic mellow….

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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: Process the Herb Base

  • 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: Emulsify with Oil

  • 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 to Taste

  • 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.

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