Recipe: Pumpkin Seed Pesto


July 18, 2017 by Katie

Hi! Today I’d like to share my pumpkin seed pesto with you guys! This is one of those recipes that I love to have on hand for salad dressings, pizza sauce, topping eggs, boosting marinara’s, and marinating chicken. Every time I make this recipe, I double it, so I always have enough to freeze. Basil wilts quickly, but turning it into pesto will extend its shelf life! And the great thing about the freezer is that your pesto will store for 3-4 months. This gives you adequate time to use it all up. And if you’re not looking for long term storage, but want it to last a few extra days in the fridge, top your pesto with a layer of olive oil before storing.

I hope you guys enjoy this pesto! And if you don’t have pumpkin seeds on hand, try subbing another nut or seed. This recipe will work with any type, I just prefer the taste with pumpkin seeds 🙂 Also, if you omit the dairy, be sure to double the amount of nuts/seeds you use.


2 cups of tightly packed fresh basil leaves

1 tbsp of oregano and/or marjoram leaves *Optional*

1/2 cup of raw, unsalted pumpkin seeds 

2-4 cloves of garlic

1/2 squeezed lemon

3/4 cup freshly shaved parmesan

1/2 tsp salt – I used French Grey 

1/2 cup Kasandrinos Olive Oil 



1. Pack your food processor with 2 cups of fresh basil. If you can fit more, pat yourself on the back.


2. Add 1 tbsp of fresh oregano and/or Marjoram.


3. Add 1/2 cup of raw, unsalted pumpkin seeds.


4. Add chopped garlic to the mix.


5. Squeeze 1/2 lemon over the mix to help wth mixing and processing.


6. Add 3/4 cup to 1 cup of freshly grated parmesan cheese.


7. Add 1/2 tsp of salt.


8. Using the chop and pulse setting, process the pesto mixture.


9. This is what your pesto should look like. Slightly chopped and blended up, but still needing oil to bring it all together.

10. Use a delicious tasting olive oil to complete the pesto. I use Kasandrinos because its the best tasting Olive Oil I’ve found. Always fresh pressed and no fillers. Quality olive oil will make all your meals taste better…trust me 🙂


11. Add 1/2 cup of olive oil and process one more time.


12. Process your pesto until you reach your desired consistency. When you use the food processor the consistency will remain somewhat chunky, but still well blended. I personally like the way the processor leaves it textured, but if you want a very smooth consistency, try using the blender.


13. Store your pesto in an airtight container. It should last in the refrigerator for 5-7 days.


14. If you can’t eat all your pesto in one week or you want to double the batch, just freeze it! I freeze and store mine flattened in a plastic bag. This allows me to break off chunks as needed. An ice cube tray works just as well too! Fill the trays to your desired level, freeze, and then place the pucks in a plastic bag for long term storage. Basil should last 3-4 months in the freezer.


15. Use the pesto to liven up your meals! Pictured is one of my favorite ways to use my pumpkin seed pesto…as a dressing! Turn your pesto paste into a dressing by thinning it out with more olive oil, some fresh squeezed lemon, and a pinch of salt.


16. Or use your pesto as pizza sauce! Pizza crust recipe from- The Domestic Man.


Mmmm can you smell the basil and garlic already?! Keep me posted on how you use your pesto!


2 thoughts on “Recipe: Pumpkin Seed Pesto

  1. jaimejereb1 says:

    Good job buddy! Looks fantastic! Hey are you in chico still? I’m moving back next week 🙂

    Xo Jaime

    Sent from my iPhone


    • Katie says:

      Hi!! Thank you!! No, I’m in Vegas now! But always visiting Chico for the family and wood shop! Next time I’m up in Norcal, lets hang! XO

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