Pumpkin Seed Pesto is a delicious twist on traditional basil pesto. This pesto uses pumpkin seeds instead of pine nuts and packs in some extra greens with spinach in addition to fresh basil.
The result is a yummy, nutrient-dense pesto worthy of being twirled in a fresh bowl of pasta, dolloped into cozy soups and stews, blitzed into a yummy salad dressing, or spread atop crisp toast. The possibilities of deliciousness are endless!
This recipe was originally written in September 2021. We updated this recipe in February 2024 with an ingredients list, storage instructions, tips for what to pair with this sauce, and an FAQ section to better help our readers. We hope you enjoy the update! ๐
Why You’ll Love This Pesto
- Unique nutty and herby flavor combo
- Pumpkin seeds add extra protein, healthy fats, antioxidants, and vitamins like magnesium
- Hidden boost of spinachy goodness without compromising flavor
- Perfect for sauces, dressings, spreads, and mix-ins
- Less oily and fresher tasting than store-bought cans or powder mixes
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Ingredients
- Basil – the bright, herby star of this pesto
- Spinach – vibrant powerhouse loaded with calcium, iron, vitamins A, C, K, and folic acid.
- Garlic cloves – for kick of pungent flavor.
- Parmesan – salty, tangy addition.
- Extra virgin olive oil – deliciously nutty base of the pesto loaded with healthy plant-based fat.
- Pumpkin seeds – we use raw, shelled pumpkin seeds (not roasted or salted), which are also called pepitas. Loaded with plant based fats, fiber, protein, antioxidants, and a ton of vitamins and minerals.
- Salt and pepper – to season just right and enhance the other flavors in this sauce.
- Water – to thin to desired consistency (if needed)
How to Make Pumpkin Seed Pesto
This pesto is super easy to make if you have a quality food processor or blender.
Simply combine basil, spinach, garlic, olive oil, pumpkin seeds, Parmesan cheese, black pepper, and salt in the food processor. Blend 1 minute, until smooth. Scrape down the sides of the bowl and season with additional salt and pepper, if needed. Blend another 30 seconds.
This pesto will resemble a thick paste. This is similar to more traditional Italian pesto that is made by hand with a mortar and pestle. It still blends beautifully into pastas, soups, and dressings, etc. If you’d prefer a thinner sauce, add 1 tablespoon of water (or more) to reach the desired consistency.
Enjoy!
How to Store Pesto
- Refrigerate – transfer left over pesto to an airtight container and drizzle a thin layer of olive oil over the top of the pesto to prevent oxidization (browning). Refrigerate for 2 to 3 days. Since this sauce is made from fresh herbs and is preservative free, we do not recommend keeping past 3 days.
- Freeze – freeze pesto in ice cube trays. Once the pesto has frozen, transfer the cubes to a Ziploc freezer bag and store for up to 6 months in the freezer.
- Thaw – thaw frozen pesto in the refrigerator overnight. Then use as normal.
How to Use Pesto
- Twirl into fresh pasta, like our pesto pasta primavera
- Slather on sandwiches, wraps, or burgers, like our juicy chicken burger, air fryer hamburger, or easy turkey burgers
- Drizzle over grilled, baked, or pan-seared salmon, white fish, chicken, steak, or steak, like in our pan-seared pesto salmon or creamy pesto chicken scallopini
- Dollop on soups, stews, or chili, like our spicy sausage and chickpea soup or summer minestrone soup
- Fold into breakfast goodies, like pesto potato crustless quiche or breakfast quesadillas
- Use as a base for marinades or salad dressings
Frequently Asked Questions (FAQs)
Due to the fresh herbs and spinach, this pesto will last up to 3 days in the refrigerator. For best results pour a thin layer of olive oil over the leftover pesto to slow down oxidation (browning).
Yes! Pesto will last in the freezer up to 6 months. We recommend freezing in ice cube trays, then transferring frozen pesto cubes to a freezer Ziploc bag and storing in the freezer.
Pumpkin seed pesto is loaded with plant-based fats from olive oil and pumpkin seeds, as well as non plant-based fats from cheese. Therefore, overall pesto is high in fat content. When enjoyed in moderation, it is a great source of heart healthy plant-based fats, fiber, antioxidants, vitamins and minerals.
In our opinion, any pasta! Traditionally it is served with longer cuts of pasta like spaghetti, linguine, fettuccine, bucatini, papardelle, tagliatelle, or capellini.
We love to serve pesto with grilled chicken, shrimp, steak, or even salmon.
Let us know what you think about our recipe for sausage and spinach lasagna by dropping a comment, star rating, and/or sharing on Pinterest/social media! We really appreciate your help in sharing and rating our recipes, as it allows us to continue to bring delicious and healthy recipes to our community!
Pumpkin Seed Pesto
Ingredients
- 1 c fresh basil leaves, packed
- 1 c spinach, packed
- 2 garlic cloves
- โ c grated Parmesan
- ยผ c extra virgin olive oil
- ยผ c pumpkin seeds, raw, shelled (also called pepitas)
- ยฝ tsp salt, more to taste
- ยผ tsp cracked black pepper, more to taste
- 1 Tbsp water, if needed to thin
Instructions
- Combine all pesto ingredients in a food processor or high powered blender. Blend on high for 1 minute, or until smooth. Scrape down the sides and season with additional salt and pepper, if needed. Blend another 30 seconds. The pesto will resemble a paste. If the pesto is too thick, add 1 tablespoon of water, or more, to thin to the desired consistency.
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