Pesto with Pumpkin Seeds

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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.

Vibrant green pesto in an orange clay bowl.

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Can I use different herbs in this Pumpkin seed pesto?
Can I substitute pumpkin seeds with other nuts?
Ingredients
Substitutions
Instructions
Tips for making Pepita Pesto
What to serve Pumpkin Seed Pesto With
Storage
FAQs
Recipe

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.

Arugula, olive oil, salt, pepper, lemon, parmesan cheese, pumpkin seeds, and garlic on a white marble background.

Arugula: Arugula is a leafy green with a distinct peppery and slightly bitter flavor. It gives a bright zesty kick to this recipe. See below for substitutions.
Pumpkins seeds: using pumpkin seeds (also called pepitas) makes this a nut-free pesto! Pumpkin seeds have a mild earthy flavor that really blossoms when you toast them.
Parmesan cheese: adds a cheesy, savory flavor.
Olive oil: Olive oil thins out the mixture so it becomes a creamy sauce. Olive oil also contributes flavor so use a nice Extra Virgin Olive Oil.
Lemon: Adds some acidity to add balance, freshness, and brightness. If you're interested in how much of a difference this makes, blend the pesto without it and taste it. Add the lemon juice and taste it again!
Garlic: Fresh garlic is best for this recipe.
Salt and pepper: Season the pesto once it's blended.

Substitutions

Cheese: Swap the Parmesan for Pecorino Romano for a sharper flavor. Make this recipe vegan by swapping the cheese for nutritional yeast like in my dairy-free Oregano Pesto.
Greens: Try spinach or kale for a different twist or add some fresh basil. If you've got a lot of extra oregano from your garden, try my Oregano Pesto.

Vibrant green pesto in an orange clay bowl and on a wooden spoon.

Instructions

Prep Tips

I use my Ninja Food Processor.
Wash and dry the arugula.
To toast the pumpkin seeds, heat them in a dry skillet over medium heat for about 5-6 minutes. They will pop and jump around the pan and be fragrant when they're ready.

See my Oregano Pesto recipe for instructions on how to make pesto from scratch without a food processor.

Parmesan cheese on top of arugula in a food processor bowl.

Add the ingredients to the food processor with just a splash of the olive oil instead of the whole amount. Pulse until chopped.

Pesto blends together in a food processor bowl.

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

Toast the Pumpkin Seeds: Toasting the pumpkin seeds adds to their crunch and enhances their nutty flavor.
Texture: When blending the ingredients, gradually pour in the olive oil in a steady stream to achieve the desired consistency. I like a chunkier pesto so I only blend briefly. You can make a creamy smooth pesto sauce by blending longer.
Customize: feel free to change the nuts and seeds, cheese, or greens to what you have on hand in your kitchen.
Freeze: Did you know you can freeze pesto? This makes it a great meal prep recipe and a great recipe to make with lots of oregano, basil, or other greens. Just freeze it in ice cube trays and then move them to a bag or other container once they're frozen solid. Pesto anytime!

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

Can I substitute pumpkin seeds for pine nuts in pesto?

Yes, pumpkin seeds have a mild earthy flavor, making them a great substitute for pine nuts in pesto made from scratch.

What nuts and seeds can be used in pesto?

You can use sunflower seeds, pumpkin seeds, pistachios, almonds, walnuts, and pine nuts in homemade pesto.

Recipe