Pumpkin Seed Pesto

Pumpkin Seeds
Pumpkin seed pesto Lilli Day/Stockbyte/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
128 Calories
11g Fat
7g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 128
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 47mg 2%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Protein 3g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple and healthy pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into hot pasta, or stirred into a soup. Pumpkin seeds are one of nature's most nutritious foods and this delicious pesto recipe is a great way to eat them! By the way, don't worry about roasting and shelling them yourself. All the high-end grocery stores now sell these roasted and ready to use.


  • 1/2 cup pumpkin seeds (shelled, roasted)
  • 2 tablespoons grated Parmesan
  • 2 cloves garlic
  • 3/4 cup ​basil leaves
  • 3/4 cup fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 cups olive oil
  • Salt to taste

Steps to Make It

  1. Gather the ingredients.

  2. Combine the pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.

  3. Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process.

  4. Transfer to a bowl, taste, and adjust the seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately, or refrigerate for up to two days.