Easy Pumpkin Seed Pesto

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, tossed with grilled veggies, in soups or sandwiches, as a topping for eggs and more!

A go-to for us for pizzas and cozy pasta dinners, this is not your average pesto recipe. Imagine lots of fresh, leafy greens, bright, herby 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!

For this recipe I’ve used a combination of baby spinach, arugula, basil and parsley to produce a pesto that is 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. Toasting them will result in a richer, nuttier flavour.

Variations

This recipe is completely adaptable to whatever greens, herbs, nuts or seeds you have on hand, making it a great staple to have in your rotation year-round. If you don’t have pumpkin seeds, almonds, hazelnuts and walnuts all work well and sunflower seeds are a great nut-free alternative. 

Moreover, this pesto can be made ahead of time and stored in a well-sealed container in the refrigerator for up to 3 days. Even better? Pesto also freezes beautifully! Freeze it in an ice cube tray then transfer it to a zip-loc bag or air-tight container for future use. *If using from frozen, be sure to bring to room temperature before cooking.

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, reminder to store leafy herbs like basil, cilantro and parsley outside the fridge in a tall glass with a little water. Just change out the water every couple of days and they will thrive!

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!

*This recipe has been updated since first published November 22, 2023.

Easy Pumpkin Seed Pesto

This nut-free pesto is incredibly versatile and a cinch to make with whatever ingredients you have on hand. So fresh, bursting with flavour and you can stash it away in the freezer, too!

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Prep Time:20 minutes mins

Keyword: arugula, pasta sauce, pesto, spinach

Servings: 6 about 1 1/2 cups

Equipment

• Measuring set
• Cutting board
• 4-cup cordless food processor

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

US Customary – Metric

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.

Notes

Substitutions: This recipe is completely adaptable to whatever greens, herbs, nuts or seeds you have on hand, making it a great staple to have in your rotation year-round. If you don’t have pumpkin seeds, almonds, hazelnuts and walnuts all work well and sunflower seeds are a great nut-free alternative. 

Storage: This pesto can be made ahead of time and stored in a well-sealed container in the refrigerator for up to 3 days. Even better? Pesto also freezes beautifully! Freeze it in an ice cube tray then transfer it to a zip-loc bag or air-tight container for future use. *If using from frozen, be sure to bring to room temperature before cooking.