5-Minute Pumpkin Seed Pesto
A quick, vibrant, and nut-free pesto made with toasted pumpkin seeds, fresh basil, garlic, Parmesan, and lemon, perfect for adding a burst of flavor to any meal.
For 4 servings
Toast Pumpkin Seeds: Heat a dry skillet over medium heat. Add raw hulled pumpkin seeds and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
Combine Solids: In the bowl of a food processor, combine the cooled toasted pumpkin seeds, fresh basil leaves, peeled garlic cloves, grated Parmesan cheese, fresh lemon juice, salt, and black pepper.
Initial Pulse: Pulse the mixture several times until the ingredients are roughly chopped and form a coarse paste. Scrape down the sides of the bowl as needed.
Stream in Oil: With the food processor running on low speed, slowly stream in the extra virgin olive oil through the feed tube until the pesto is smooth and well combined. The consistency should be pourable but still have some texture.
Adjust Seasoning: Taste the pesto and adjust seasoning as needed. You might want more salt, pepper, or a squeeze of additional lemon juice for brightness.
Serve or Store: Use immediately with pasta, as a spread, or dolloped on vegetables. For best flavor, allow it to sit for 15-20 minutes before serving to let the flavors meld.
Store Leftovers: Transfer leftover pesto to an airtight container. Pour a thin layer of olive oil over the surface to prevent browning, then refrigerate for up to 5-7 days. Alternatively, freeze in ice cube trays for longer storage.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container, or pour a thin layer of olive oil on top.
- 2For a dairy-free or vegan version, substitute the Parmesan cheese with 2 tablespoons of nutritional yeast.
- 3Always toast your seeds or nuts for pesto; it significantly deepens their flavor and adds a rich, nutty aroma.
- 4If your pesto is too thick, add a tablespoon of pasta water (if using with pasta) or a little more olive oil to reach your desired consistency.
Adapt it for your goals.
Herb Swap
Replace half of the basil with fresh parsley, cilantro, or mint for a different flavor profile, or try a mix of herbs.
Cheese AlternativeCheese Alternative
Use Pecorino Romano for a sharper, saltier kick, or omit cheese entirely for a vegan version, relying on nutritional yeast for umami.
Spice It UpSpice It Up
Add a pinch of red pepper flakes to the food processor along with the other solids for a subtle heat that complements the fresh flavors.
Why this is on our healthy list.
Heart-Healthy Fats
Extra virgin olive oil and pumpkin seeds are rich in monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels and support cardiovascular health.
Rich in Antioxidants
Basil and pumpkin seeds contain powerful antioxidants that protect cells from damage caused by free radicals, supporting overall health and reducing inflammation.
Good Source of Minerals
Pumpkin seeds provide essential minerals like magnesium, zinc, and iron, which are crucial for bone health, immune function, and energy production.
Frequently asked questions
While a food processor is ideal for the best texture, you can make a rustic version using a mortar and pestle, or by very finely chopping all solid ingredients by hand before stirring in the olive oil.
