Making pesto is one of the easiest ways to turn a box of pasta into dinner. And there are so many versions of pestos to play around with! This one features pumpkin seeds, or more specifically, pepitas, which are hulled pumpkin seeds. They are crunchy but much less fibrous than unhulled pumpkin seeds, and they contribute wonderful flavor and texture to this seasonless pesto.

This pesto recipe takes about 5 minutes to pull together, and it will keep in the fridge for up to a week. It’s a nut-free pumpkin seed pesto, and my Nut-Free Basil Pesto is one of the most popular recipes on the site, which means that there are a lot of us looking for pestos without nuts. Other pestos to try are Sun-Dried Tomato Pesto, Kale Pesto, and Spinach Parsley Pesto.

This pumpkin seed pesto can be tossed with hot pasta and a splash of olive oil, along with some of the cooking water from the pasta. Or use it to create lovely bruschetta or crostini. I love it with roasted red peppers on grilled bruschetta. Pepita pesto would also be great dolloped over slabs of roasted pumpkin or cubes of roasted butternut squash.

Ingredients

• Pepitas – Hulled pumpkin seeds are available in most markets, and also online. I love the pepitas from Melissa’s.
• Garlic – Use fresh, please.
• Fresh basil
• Extra-virgin olive oil – Use a favorite olive oil here, the flavor will really shine through.
• Finely grated Parmesan cheese – Not from a can, people!

How to Make Pumpkin Seed Pesto

1. Blend the pesto ingredients: Pulse the pumpkin seeds and garlic in a food processor or blender until chopped. Add the basil, salt, and pepper, and pulse again. Drizzle in the olive oil while the motor’s running.

2. Add cheese and season: Once blended and somewhat smooth, scrape down the sides of the bowl, add the Parmesan and pulse until just combined. Taste and adjust seasonings.

Variations

• Use 1 1/2 cups fresh flat-leaf parsley and 1 1/2 cups of basil for a different version of this herby, crunchy pesto.
• Use pine nuts instead of pepitas for a more classic pesto, but please be aware of any nut allergies.

Storage

The pepita pesto will keep well in an airtight container in the fridge for up to 1 week.

Pasta With Pumpkin Seeds Pesto

1. Cook 1 pound of pasta according to package directions. Before draining the pasta, reserve about 1/2 cup of the cooking water.

2. Toss the drained pasta with 1/4 cup of the hot cooking water, another 1/3 cup of extra-virgin olive oil, and about 3/4 cup of the pesto. Toss well. Taste and adjust seasonings. If the pasta seems too dry, add a bit more of the cooking water and/or some additional olive oil.

More Ways to Use Pepita Pesto

• Spoon some atop sliced tomatoes in the summer.
• Dollop on roasted winter squash, sautéed spinach, or roasted sweet potatoes with feta.
• Toss with cooked spaghetti squash strands.
• Use on crostini or bruschetta.

More Homemade Sauce Recipes

• Sun-Dried Tomato Pesto
• Fresh Heirloom Tomato Pasta Sauce
• Pimento Pepper Rouille
• Ramp Sauce
• Green Olive Tapenade Dressing