Pumpkin Seed Pesto
FAQ
Can I use a different nut or seed?
Yes. Pine nuts, walnuts, almonds, sunflower seeds, or pumpkin seeds all work well in pesto.
Can I make this without a food processor?
Yes. You can finely chop everything by hand or use a blender, but the texture will be a bit less smooth.
Why does pesto turn brown?
Pesto oxidizes when exposed to air. A thin layer of olive oil on top helps keep it bright green.
What can I use pesto for?
Toss it with pasta, spread it on sandwiches, spoon it over grilled chicken or fish, drizzle it on pizza, or use it as a dip for bread and vegetables.
Chef’s Tips
- Toast the pumpkin seeds first for a deeper, nuttier flavour.
- Start with 1 tablespoon of lemon juice, then add more to taste.
- Freshly grated Parmigiano Reggiano makes a noticeable difference in taste and texture.
- For a smoother pesto, blend a little longer and add an extra splash of olive oil if needed.
Pumpkin Seed Pesto
Homemade basil pumpkin seed pesto is quick and simple to make. Fresh basil, garlic, Parmesan, pumpkin seeds, olive oil, and a touch of lemon come together in minutes for a smooth, flavourful sauce that’s great on pasta, sandwiches, pizza, or even grilled vegetables.
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano freshly grated
- ¼ cup pumpkin seeds toasted
- 2 cloves garlic peeled
- 1-2 tbsp freshly squeezed lemon juice to taste
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Add the basil, olive oil, Parmigiano Reggiano, pumpkin seeds, garlic, salt, and pepper to a food processor.
- Pulse until finely chopped, then blend until smooth, about 30 seconds to 1 minute.
- Transfer the pesto to a bowl and stir in 1–2 tablespoons of lemon juice, adjusting to taste.
- Serve immediately or transfer to an airtight container. Pour a thin layer of olive oil over the surface before sealing to help prevent discoloration.
Notes
Storage
- Fridge: Store in an airtight container with a thin layer of olive oil on top for up to 3 days.
- Freezer: Freeze for up to 2 months. For easy portions, freeze the pesto in ice cube trays, then transfer the cubes to a freezer-safe bag or container.
- Reheating: Pesto is typically served cold or at room temperature. If adding it to a hot dish, stir it in just before serving to preserve its fresh flavour and colour.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
