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Pumpkin Seed Pesto

Maggie Michalczyk, RDN
Packed with plant-based protein thanks to the mighty pumpkin seed, pumpkin seed pesto is flavorful and nutritious and the perfect accompaniment to pasta, sandwiches, chicken and more!
Prep Time 10 mins
Cook Time 5 mins
Servings 1 cup


  • 1/2 cup raw pumpkin seeds
  • 2 cloves garlic
  • 1/4 + 1/2 cup extra-virgin olive oil
  • 2 cups fresh basil
  • 1/2 cup grated parmesan reggiano cheese
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. red pepper flakes optional


  • Preheat the oven to 350 degrees F and add pumpkin seeds to a sheet pan. Toast in the oven for about 5 minutes.¬†
  • Remove pumpkin seeds from the oven and drizzle 1/4 cup olive oil on to them. Add cloves of garlic to the sheet pan as well to slightly toast from the heat of the pan. Let cool.
  • Add basil, pumpkin seeds, garlic, cheese, additional 1/2 cup of olive oil and salt and pepper to a food processor. Process until smooth. Taste and add additional salt or pepper.¬†
  • Store covered in the fridge for up to a week. Freeze pesto in an ice cube tray to save for easy use later.


Recipe adapted from Andrew Zimmerman 
Keyword pumpkin seed pesto; vegan pumpkin seed pesto