Pumpkin Seed Pesto

Try this pesto over roasted squash wedges, rice, pasta or jacket potatoes.

Serves: 4
  • Prep
  • Cook
  • Total
  • 75 grams pumpkin seeds
  • 1 garlic clove
  • 50 grams flat leaf parsley
  • 4 tbsp olive oil
  • fresh lemon juice
  • sea salt and black pepper
  1. Toast the pumpkin seeds in a dry frying pan over a low heat for a few minutes but be careful not to burn them.
  2. Put the pumpkin seeds, garlic and parsley in a food processor for 30 seconds and make a rough paste. Or crush them in a pestle and mortar.
  3. Add the parmesan then slowly pour in enough olive oil to make a pesto you could drizzle.
  4. Add a small amount of lemon juice if you like it sharpened and season with salt and pepper.


You can keep the pesto in the fridge for a couple of days or freeze for up to 2 months. Try watercress or basil instead of parsley.