Pumpkin Seed & Basil Pesto
A vibrant, protein-rich alternative to traditional pesto, this Pumpkin Seed & Basil Pesto is quick to prepare and incredibly versatile. Its nutty, herby flavor makes it perfect for tossing with pasta, spreading on sandwiches, or serving as a fresh dip.
For 6 servings
If not already toasted, spread pumpkin seeds in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Let cool completely.
Wash and thoroughly dry the fresh basil leaves. Peel the garlic clove. Grate the Parmesan cheese if using a block. Squeeze fresh lemon juice.
In the bowl of a food processor, combine the cooled toasted pumpkin seeds, fresh basil leaves, peeled garlic clove, grated Parmesan cheese (if using), and fresh lemon juice.
Pulse the mixture several times until the ingredients are coarsely chopped and well combined. Scrape down the sides of the bowl as needed.
With the food processor running on low speed, slowly stream in the extra virgin olive oil until the pesto reaches your desired consistency – smooth but still with some texture.
Stop the food processor and season the pesto with salt and freshly ground black pepper. Pulse a few more times to incorporate. Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper if desired.
Transfer the pesto to a serving bowl or an airtight container. If storing, pour a thin layer of olive oil over the surface to prevent browning.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your basil leaves are completely dry after washing. Excess water can dilute the pesto's flavor and make it less vibrant.
- 2Pulse the ingredients rather than continuously blending. This prevents the pesto from becoming a paste and helps maintain some texture, which is desirable.
- 3If the pesto is too thick, add a little more olive oil or a tablespoon of water (or pasta water if using for pasta) until it reaches your preferred consistency.
- 4To keep stored pesto vibrant green, press a piece of plastic wrap directly onto the surface before sealing the container, or pour a thin layer of olive oil on top.
Adapt it for your goals.
Vegan Version
Omit the Parmesan cheese and add 1-2 tablespoons of nutritional yeast for a cheesy, umami flavor.
Nutty TwistNutty Twist
Substitute half of the pumpkin seeds with walnuts or pine nuts for a different nutty profile.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes to the food processor along with the other ingredients for a subtle heat.
Why this is on our healthy list.
Heart Health
Pumpkin seeds are rich in magnesium, zinc, and healthy fats, which contribute to cardiovascular well-being.
Antioxidant Rich
Basil and olive oil are packed with antioxidants that help protect the body's cells from damage.
Bone Strength
Pumpkin seeds provide essential minerals like magnesium and phosphorus, important for maintaining strong bones.
Frequently asked questions
Stored in an airtight container in the refrigerator with a layer of olive oil on top, homemade pesto can last for up to 5-7 days.
