Last updated on August 26th, 2025
So fresh and vibrant, this nut-free Pumpkin Seed Pesto is super easy to make and incredibly versatile. A delicious addition to everything from pastas to pizza, grilled veggies, soups or sandwiches, eggs and more.
This is not your average pesto recipe. Imagine lots of fresh, leafy greens, bright, verdant parsley and fresh lemon, sweet basil, garlic, Parmigiano Reggiano and nutrient-rich pumpkin seeds for a slightly chewier texture. Every bite is bursting with flavour!
It starts with a combination of baby spinach, arugula, basil and parsley to produce a pesto that’s packed with a range of nutrients and rich in colour.
Here’s everything you’ll need to make this Pumpkin Seed Pesto
- 2 cups (65) baby spinach
- 1 cup (20 g) arugula
- ¼ cup (6 g) fresh basil
- ¼ cup (15 g) fresh parsley
- 2 to 4 garlic cloves, peeled
- 1 to 2 tablespoons (10-15 g) fresh squeezed lemon juice (about ½ lemon)
- ¼ cup (20 g) pumpkin seeds
- ½ cup (50 g) freshly grated Parmigiano Reggiano
- ½ teaspoon (3 g) coarse sea salt
- ½ cup (125 g) extra-virgin olive oil
I use pumpkin seeds (pepitas) in a variety of recipes and always have them on hand. They’re a great source of calcium and make such a lovely, crunchy addition to so many dishes. If you have the time, you can lightly toast them in a skillet in advance, which will result in a richer, nuttier flavour.
Variations & substitutions
This recipe is completely customizable using whatever greens, herbs, nuts or seeds you have on hand, making it a great staple to have in your rotation year-round. Just use the measurements below as a guide.
If you don’t have pumpkin seeds, almonds, hazelnuts and walnuts all work well and sunflower seeds are a great nut-free alternative.
This pesto can be made ahead of time and stored in a well-sealed container in the refrigerator for up to 3 days. It also freezes beautifully. Spoon it into an ice cube tray then transfer the individual portions to a zip-loc bag or air-tight container for future use. *If using from frozen, just be sure to bring the pesto to room temperature before serving.
This easy Pumpkin Seed Pesto is such a great way to get your greens in during the colder months or to use up that stash of herbs and veggies you have in your kitchen. All you have to do is blitz everything together in a 4-cup food processor like this one and you’re good to go. Try it with kale, cilantro or fresh tarragon!
Also, a reminder that leafy herbs like basil, cilantro and parsley are best stored on the counter in a tall glass with a little water. Just change out the water every couple of days and they will thrive!
Try this Oven Roasted Garlic Confit or this Caesar Dressing next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Easy Pumpkin Seed Pesto
Equipment
- Measuring set
- Cutting board
Ingredients
- 2 cups baby spinach
- 1 cup arugula
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 2 to 4 garlic cloves
- 1 to 2 tablespoons fresh squeezed lemon juice about 10-15 g or half a lemon
- ¼ cup pumpkin seeds
- ½ cup freshly grated Parmigiano Reggiano
- ½ teaspoon coarse sea salt
- ½ cup extra-virgin olive oil
Instructions
- In a 4-cup food processor, add spinach, arugula, basil, parsley, garlic, lemon juice, pumpkin seeds, cheese and salt and pulse just until all ingredients are finely chopped. Pour in olive oil and continue to mix, stopping intermittently to gently scrape down the sides with a spatula as needed. Taste and adjust with more salt, lemon or oil to your taste. Serve immediately or transfer to an air-tight container for dinners through the week.
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