Last updated on April 17th, 2026
So fresh and vibrant, this nut-free Pumpkin Seed Pesto is super easy to make and incredibly versatile. With a creamy, slightly textured consistency, it’s a delicious addition to everything from pasta to pizza, grilled veggies, soups or sandwiches, eggs and more.
This is not your average pesto recipe. Imagine lots of fresh leafy greens, bright lemon, sweet basil, garlic and nutty Parmigiano Reggiano combined with nutrient-rich pumpkin seeds for a slightly chewier texture.
Here’s everything you’ll need to make this Pumpkin Seed Pesto
- 2 cups (65 grams) baby spinach
- 1 cup (20 grams) arugula
- ¼ cup (6 grams) fresh basil
- ¼ cup (15 grams) fresh parsley
- 2 to 4 garlic cloves, peeled
- 1 to 2 tablespoons (10-15 grams) fresh squeezed lemon juice (about ½ lemon)
- ¼ cup (20 grams) pumpkin seeds
- ½ cup (50 grams) Parmigiano Reggiano, chopped, sliced or grated
- ½ teaspoon (3 grams) coarse sea salt
- ½ cup (125 grams) extra-virgin olive oil
It starts with a combination of baby spinach, arugula, basil and parsley to produce a pesto that’s packed with beneficial nutrients and rich in colour.
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 for a richer, nuttier flavour.
Variations & substitutions
- This recipe is completely customizable using whatever greens, herbs, nuts or seeds you have on hand. 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’s also freezer friendly. 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 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!
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 Walnut Romesco Sauce or this Caesar Salad Dressing next.
*This recipe has been revised and updated since first published November 22, 2023.
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
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 Parmigiano Reggiano chopped, sliced or grated
- 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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