This pumpkin seed pesto is a riff on the classic. Toasted pumpkin seeds are blended with parsley, Pecorino cheese, olive oil, lemon juice, and salt. It’s a great autumnal sauce for pasta, a topper for fish, chicken, or pork.
This autumnal riff on the classic condiment swaps in parsley and pumpkin seeds for the traditional basil and pine nuts. The resulting pesto is divine. And exceptionally well suited to autumn. Dollop it onto roasted veggies and meats, slather it on a sandwich, or stir it into cooked pasta. Really, the possibilities are endless. So give it a whirl. And then let us know how you used it in a comment below.–Angie Zoobkoff
Pumpkin Seed Pesto
- Quick Glance
- 20 M
- 20 M
- Makes about 1 1/2 cups
- 2/3 cup raw unsalted pumpkin seeds, or substitute salted pumpkin seeds but reduce the salt
- 1 1/2 cups packed flat-leaf parsley leaves (1 1/2 oz)
- 1 cup extra-virgin olive oil, plus more for topping up the jar
- 1 cup coarsely grated Pecorino cheese
- Juice of 1/2 lemon, plus more to taste
- 1 teaspoon sea salt, or less to taste
- 1. In a dry skillet over high heat, toast the pumpkin seeds, shaking the skillet occasionally, until they stop crackling and popping, 3 to 5 minutes.
- 2. Transfer the seeds to a food processor and toss in the parsley, oil, cheese, lemon, and salt. Blitz until a coarse paste-like pesto forms.
- 3. Scrape the pesto into the sterilized jar and add enough oil to form a layer on top to ensure it’s airtight. Screw on the lid and refrigerate for up to a week. Every time you use a little (or a lot), always make certain there’s a thin layer of oil on top of the pesto before popping it back in the refrigerator.