Pumpkin Seed Pesto

Pumpkin Seed Pesto is an easy nut-free pesto recipe that is thick and rich with pumpkin seeds, fresh basil, lemon juice and parmesan cheese.

Course Sauce

Cuisine Italian

Keyword nut-free pesto, pumpkin seed pesto

Prep Time 10

Total Time 10

Servings servings

Calories 427kcal

Author Leanne

Add all the ingredients, except the oil, to a food processor and pulse until the ingredients are combined. (There should still be tiny pieces of pumpkin seeds, herbs and cheese throughout). Stop and scrape down the sides with a spatula, if necessary.
With the food processor running on low, slowly stream in the oil so it emulsifies with the mixture. Again, stop and scrape down the sides, if necessary.
Store pesto in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.

For extra flavor, buy roasted pumpkin seeds (unsalted) or roast your own.
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.