Pepita Pesto | Pesto with Pumpkin Seeds is a fun variation on the traditional pesto recipe that’s sure to become a staple in your kitchen. This easy 5-minute recipe brings together the vibrant flavors of fresh arugula, garlic, Parmesan cheese, lemon juice, and toasted pumpkin seeds, resulting in a creamy sauce that’s perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. This pumpkin seed pesto recipe freezes well, making it great for meal prep.
Toasted pumpkin seeds add a unique nutty flavor to homemade pesto, elevating it to a whole new level.
Whether you’re planning a cozy family dinner or a casual get-together with friends, this Pesto with Pumpkin Seeds recipe is a versatile option that’s bound to impress.
Can I use different herbs in this Pumpkin seed pesto?
Instead of using arugula in this recipe, you can use the classic basil or fresh oregano. Try spinach, or kale, or try a combo of any of these ingredients.
Can I substitute pumpkin seeds with other nuts?
Yes you can use the traditional pine nut, or try almonds, pistachios, of walnuts.
You can also use herb infused olive oils in this recipe. Basil infused olive oil would be a good fit for this pesto recipe.
Ingredients
See the recipe card for exact amounts.
Substitutions
Instructions
Prep Tips
See my Oregano Pesto recipe for instructions on how to make pesto from scratch without a food processor.
- Add the ingredients to the food processor with just a splash of the olive oil instead of the whole amount. Pulse until chopped.
- Slowly stream in the rest of the olive oil while blending until you reach the consistency you like. I do this a bit faster and don’t blend as long for a chunky pesto like in the photos.
Tips for making Pepita Pesto
What to serve Pumpkin Seed Pesto With
This homemade pesto without nuts has so much different uses.
Spread some on a sandwich: Try my Pesto Turkey Sandwich, or add some to a Caprese grilled cheese sandwich.
Use it in baking: Spread some pesto on my Jalapeno Cheesy Swirl Bread recipe
Add it to pasta: Try this in my Tuna Pesto Pasta Salad. Try this recipe in my easy 10-minute Pesto Couscous.
Want more pesto recipes without basil? Try my Oregano Pesto.
Storage
Store homemade pesto in the fridge in a container with a lid for about a week.
When storing pesto, add a thin layer of olive oil on top to stop the top of the pesto from turning brown. Flatten the surface of the pesto with the back of a spoon and pour a thin layer of olive oil. Just stir the olive oil in when you use the pesto next.
You can also freeze homemade pesto. Spoon tablespoons of pesto into an ice cube tray and freeze until solid. Remove and place in a freezer bag or container. Freeze for up to 6 months.
FAQs
Yes, pumpkin seeds have a mild earthy flavor, making them a great substitute for pine nuts in pesto made from scratch.
You can use sunflower seeds, pumpkin seeds, pistachios, almonds, walnuts, and pine nuts in homemade pesto.
Pesto with Pumpkin Seeds
Equipment
Ingredients
- 2 cups arugula or basil, or a combination
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 clove garlic
- 1 tablespoon lemon juice from about half a lemon
- ⅓ cup pumpkin seeds toasted
- salt and pepper to taste
Instructions
- Add the ingredients with just a splash of olive oil instead of the whole amount. Pulse until chopped.
- Slowly stream in the rest of the olive oil while blending until you reach the consistency you like. I do this a bit faster and don't blend as long for a chunky pesto like in the photos.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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