On a recent trip to Nashville, I ate one of the best pasta dishes I’ve ever had. It featured cherry tomatoes, mushrooms, and chicken all smothered in a flavorful pesto cream sauce.
I’m sure the restaurant’s version is made with plenty of butter and heavy cream, so I set out to replicate the flavor using ingredients I already had in my fridge and pantry.
The result is this delicious pumpkin seed pesto.
These green seeds are a nutritional powerhouse, and when paired with fresh basil, garlic, and lemon juice, they transform into a creamy sauce. Use it for pasta, grain bowls, a dip for veggies, or a spread for sandwiches this week!
Pumpkin Seed Pesto Ingredients
Here’s what you’ll need:
- Pumpkin Seeds. Also called pepitas, this recipe calls for hulled pumpkin seeds instead of pine nuts. They are flat, green, and oval-shaped, unlike the white seeds you scoop out of a pumpkin, and are readily available for purchase at the store.
- Fresh Basil. This fresh herb is essential for making pesto, but you can also mix in other fresh herbs if you prefer. (Such as parsley or cilantro.) I tend to buy this in clamshell boxes at the store; you’ll need at least 1.25 ounces for enough basil flavor, but you can add more if desired.
- Garlic. Fresh garlic adds a spicy kick to fresh pesto. If you’re not a huge fan, you can use only one clove, but I prefer to use two.
- Lemon juice. Fresh lemon juice brightens the flavor of pesto, adding a tangy taste that balances out the herbs. I don’t recommend using bottled juice; freshly squeezed lemon juice will have the best flavor.
- Olive oil. This recipe uses less oil compared to classic recipes, and if you prefer to use a different variety, avocado oil should work similarly.
- Parmesan cheese. Traditional pesto typically requires a generous amount of cheese, but this recipe uses a minimal amount to add flavor. If you need a dairy-free option, you can leave this out and add a little extra salt.
- Spices. Salt, pepper, and a pinch of crushed red pepper flakes finish this sauce. If you think your pesto sauce tastes bland, it’s probably because it needs a little more salt.
How to Make Pesto with Pumpkin Seeds
Step 1:
Add the pumpkin seeds, basil, garlic, lemon juice, olive oil, Parmesan cheese, salt, black pepper, and red pepper flakes to a high-speed blender. Add a quarter cup of water, then secure the lid and blend until the mixture looks relatively smooth.
Step 2:
Stop and scrape down the sides of the blender, if necessary, to ensure the ingredients are evenly incorporated. For a creamier sauce, add another quarter cup of water and blend again. (In that case, you’ll also need to add more salt— up to a 1/4 teaspoon more.)
The sauce you see in these photos contains half a cup of water, making it creamy enough to toss with pasta. For a thicker, or darker green sauce, you can also double the basil or bulk it up with fresh spinach or other fresh herbs, such as cilantro or parsley.
As soon as the pesto sauce tastes flavorful, it’s ready to use.
How to Use this Pesto
This pesto sauce makes a flavorful addition to your favorite pasta and veggies. I think pesto pairs particularly well with sautéed tomatoes, red onion, mushrooms, and spinach.
Add baked chicken breasts, shrimp, or chickpeas for an extra protein boost.
You can also use pesto as a spread for sandwiches and wraps, as a dip for sliced veggies, or as a sauce for your next grain bowl. We love drizzling it over a bed of cooked quinoa with chunks of chicken and roasted veggies.
Storage Tips
Leftover pumpkin seed pesto can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so if you plan to serve it as a dip, consider making it ahead of time and storing it in the refrigerator overnight.
- ½ cup hulled pumpkin seeds (pepitas)
- 1 cup fresh basil leaves , packed
- 2 garlic cloves
- 3 tablespoons lemon juice
- ¼ cup Parmesan cheese
- ¼ cup olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
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In a high-speed blender, add the pumpkin seeds, basil, garlic, lemon juice, Parmesan, olive oil, salt, pepper, and red pepper flakes, if using. Add ¼ cup of water to the blender, then secure the lid and blend until the mixture becomes smooth.
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Stop and scrape down the sides of the blender to make sure everything is evenly incorporated. For a creamier sauce, add another ¼ cup of water and blend again. (In that case, you may add up to a ¼ teaspoon more salt to boost the flavor.) As soon as the pesto tastes delicious to you, it’s ready to use.
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Transfer leftover pesto sauce to an airtight container with a lid and store it in the fridge for up to 5 days. You can use it as a pasta sauce, sandwich spread, or as a drizzle for your favorite grain bowls.
Note: This pesto sauce has been adapted from my Vegan Pesto recipe, which uses walnuts and does not contain Parmesan cheese. Check it out if you need a dairy-free option.
More Recipes to Try
If you try this pesto recipe, please leave a comment and star rating below to let me know how you like it.
