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Pumpkin Seeds Pesto

Pumpkin Seed Pesto

This pesto is a delicious and nutritious twist on the classic Italian sauce, swapping out traditional pine nuts for wholesome pumpkin adds a unique blend of nuttiness and earthiness that adds depth to any dish. Made with fresh basil, garlic, Parmesan cheese, olive oil, and, of course, roasted pumpkin seeds, this vibrant green sauce is incredibly versatile. Whether tossed with pasta, spread on sandwiches, or used as a dip for veggies, pumpkin seed pesto is a delightful addition to any meal.


Pumpkin Seeds pesto

Recipe by Srikant SinghCuisine: ItalianDifficulty: Easy


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A flavorful and nutritious twist on the traditional sauce, blending roasted pumpkin seeds with fresh basil, garlic, Parmesan cheese, and olive oil for a versatile condiment bursting with nutty richness.


  • 1/2 cup Pumpkin Seeds

  • 1/2 Tbsp Garlic

  • 2 Tbsp Parmesan

  • 1 cup Basil leaves

  • 2 Tbsp Lemon Juice

  • 1 tsp Salt

  • 1/2 cup Olive oil


  • Toast the pumpkin seeds on medium heat.
  • Peel and chop the garlic coarsely
  • Seperate the basil leaves from the stalk wash and rinse them
  • Blend the pumpkin seeds, garlic and parmesan coarsely in a blender
  • Add basil leaves , lemon juice, salt, olive oil to the blender and blend once again coarsely.
  • The Pumpkin seed pesto is ready and can be had rightaway or it can be stored in a refrigerator for about a week.
  • Add this pesto to your pasta or sphagetti or use it as a spread or dip.

Recipe Video

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