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?
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