Pumpkin Seed Pesto

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Pumpkin Seed Pesto is an easy pesto recipe made with simple ingredients including pumpkin seeds, fresh basil and parmesan cheese. It’s thick and rich with a slight nutty texture and plenty of salty, garlicky flavour!

While traditional pesto is usually made with pine nuts, they’re definitely on the pricey side, so making pesto with pumpkin seeds is a great money saving option!

Pesto pasta in a bowl with crusty bread, cheese and pumpkin seeds on the side.

We love this pepita pesto as a quick and easy dip with some pita chips and it’s one of favourite ways to top a cold or warm pasta dish.

*I first shared this pumpkin seed pesto recipe in September 2017, but decided to refresh the images and make a few adjustments to the recipe, including helpful tips for readers.

Why you’ll love this recipe

Pumpkin seeds are less expensive than pine nuts so this pesto recipe is more budget friendly.
It stores well in the fridge or freezer so you can easily make it ahead time for an easy addition to meals.
Using pumpkin seeds means this is a nut-free pesto but you still get a little crunch and nutty texture!

Details on the ingredients

Ingredients to make pumpkin seed pesto arranged individually on a wooden table.

Pumpkin seeds – You’ll need 1 cup of raw, hulled pumpkin seeds, or pepitas. You can use roasted pumpkin seeds if you prefer, just make sure they’re not salted as this will make your pesto too salty.

Basil – Two cups of packed fresh basil gives this pesto a punch of flavour. Basil is a key ingredient in pestos, so for the best tasting pesto, use the freshest basil possible.

Parsley – Just a 1/2 cup fresh parsley adds more herby flavour. While I used curly parsley, you can also use flat leaf parsley.

Parmesan cheese – Freshly grated parmesan cheese adds salty, umami flavour to the pesto. I recommend grating your own instead of buying pre-shredded parmesan. You’ll also want to finely grate the cheese so it blends up nicely in the pesto.

Lemon juice – I love the tangy boost of flavour that lemon juice brings to pesto. It also helps prevent the basil from browning in the pesto. (It starts to oxidize when exposed to air). I recommend using freshly squeezed lemon juice and not the bottled kind.

Garlic – There are three cloves of garlic in this pesto so it has a strong garlicky flavour. Feel free to reduce the amount if you prefer.

Salt – The parmesan cheese will make the pesto salty, so I caution against over doing it on the salt. You can always add more to taste once the pesto is blended together.

Oil – A good quality extra virgin olive oil is essential for pesto.

How to make pesto with pumpkin seeds

Add all the ingredients, except the oil, to a food processor.

Pesto ingredients in a food processor with oil and squeezed lemons on the side.

Pulse until the ingredients are combined. It shouldn’t be smooth. There should still be little bits of herbs, pumpkin seeds and cheese throughout the mixture.

Pesto ingredients partially blended in a food processor.

With the food processor running on low, slowly stream in the oil so it emulsifies with the mixture.

Transfer the pesto to a jar or glass dish with a lid and store in the fridge until ready to use.

Frequently asked questions

Can you substitute pumpkin seeds for pine nuts in pesto?

Absolutely! Pumpkin seeds are mild and sweet, similar to pine nuts, so they add a similar texture and flavour to pesto. Pumpkin seeds are also less expensive than pine nuts, so it’s the perfect budget friendly alternative.

What is the best oil for making pesto?

The best oil to use for pesto is extra virgin olive oil. As pesto contains a lot of oil, you’ll want to make sure it’s good quality. I recommend using the same quality extra virgin olive oil that you would use to make homemade salad dressings. You can also use olive oil or a more neutral tasting oil if you prefer.

How do you fix bitter tasting pesto?

If your pesto tastes a little bitter from the basil or the processing of the olive oil, adding an extra pinch of salt or squeeze of lemon juice can help minimize the bitterness.

How long does homemade pesto last?

How long your homemade pesto lasts depends on the freshness of your herbs. If your basil and parsley are fresh, this pesto should last for 5-7 days stored in an airtight container in the fridge.

Can you freeze homemade pesto?

Yes, you can freeze pesto for up to 6 months. Just defrost in the fridge before using. To make storing and defrosting easier, you can freeze your pesto in covered ice cube trays.

Key recipe tips

For extra flavour, use roasted pumpkin seeds. You can roast your own or buy them, just make sure they’re unsalted.
Slowly stream the oil into the pesto mixture in the food processor so it emulsifies properly.
Pesto will firm up in the fridge so just let it sit at room temperature for 10-15 minutes before using.
If you want your pesto thinner, just add a little more oil or water.
If you like it thicker, use less oil or add more pumpkin seeds.
Feel free to adjust the salt, garlic or lemon juice to suit your taste.
To make this pesto vegan, you can leave out the cheese and add a little nutritional yeast for flavour.

Ways to serve pumpkin seed pesto

Add it to warm pasta or zucchini noodle bowls.
Add it to cold pasta, similar to this pesto pasta salad.
Use it in place of pizza sauce on homemade pizza or mini naan bread pizza.
Enjoy it as a dip for tortilla chips or crispy gnocchi.
Thin it out with some oil or water and serve it over air fryer vegetables or seafood like this air fryer tilapia.

If you make this recipe, I’d love to hear what you think in the comments below!

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