Pumpkin Seed Pesto

If you are a fan of pesto sauce you’ll like this twist on the traditional basil, pine nut and parmesan combo. 

This Pumpkin Seed Pesto is close to the traditional with one twist ~ it is made with pumpkin seeds in place of pine nuts. The rest is true to the pesto most people know and love. Oh, and I add some fresh lemon to brighten the flavor.

I love pine nuts (and all nuts!). I am also a huge fan of pumpkin seeds and they make a delish alternative in this sauce. Pumpkin seeds are also a great alternative for those with nut allergies.

Pine nuts are traditional in pesto but pumpkin seeds are delish!

The authentic way to make Ligurian pesto is in a mortar and pestle. But you can also make pesto in a food processor, which is what I did with this recipe.

You can toast the seeds or leave them raw. To toast, bake at 350° for 8 – 10 minutes.

I like the International Harvest brand of pumpkin seeds.

For the parmesan, I am dairy-free so the parm I use is Just Like. It’s a great alternative for those who don’t eat diary.

However, if you prefer dairy I highly recommend always using the “real deal” parmigiano reggiano, and always grating it fresh (versus buying a cheaper or pre-shredded version).

This sauce is not just for pasta!

Once you have your ingredients measured out, give ‘em all a quick whirl in your food processor. Then, you have endless uses for this Pumpkin Seed Pesto.

What you can use your pesto for: 

And anything else you can think of!

Enjoy this pesto on roasted spaghetti squash

If you make My Pumpkin Seed Pesto be sure to tag me on Instagram. I love to hear when you try these recipes!

Like pesto? Don’t miss these dishes…

Zoodles with Basil Almond Pesto (vegan, GF)

Penne with Pistachio Pesto (vegan, GF)

Print Recipe

Pumpkin Seed Pesto

Pumpkin seed basil pesto with lemon and vegan (or dairy) parmesan

Course

Sauce

Cuisine

American, Italian

Keyword

anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, keto, kosher, low sugar, paleo, pasta, salsas and sauces, spring, summer, vegan, vegetarian, Whole 30, winter

Prep Time

5 minutes

Servings

cup

Ingredients

• 1/4 cup pumpkin seeds
• 1/4 cup grated parmesan see blog post for vegan recommendation
• 2 garlic cloves peeled and rough chopped
• 1 cup packed fresh basil leaves
• 1 tbsp fresh lemon juice
• 1/4 cup extra virgin olive or avocado oil
• to taste salt & pepper

Course Sauce Cuisine American, Italian Keyword anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, keto, kosher, low sugar, paleo, pasta, salsas and sauces, spring, summer, vegan, vegetarian, Whole 30, winter Prep Time 5 minutes Servings cup Ingredients 1/4 cup pumpkin seeds 1/4 cup grated parmesan see blog post for vegan recommendation 2 garlic cloves peeled and rough chopped 1 cup packed fresh basil leaves 1 tbsp fresh lemon juice 1/4 cup extra virgin olive or avocado oil to taste salt & pepper

Instructions

1. if toasting pumpkin seeds first (optional), bake at 350° for 8 - 10 minutes
2. in a food processor, combine seeds through olive oil and whiz until well blended, season to taste with pink salt & fresh cracked black pepper
3. store pesto in an airtight container in the refrigerator for several days to enjoy with pasta, veggies and more!

Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com