Toasted pumpkin seed pesto (nut-free!)

By Afrim Pristine
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Toasted pumpkin seed pesto (nute-free!)

Nut-free toasted pumpkin seed pesto ready in five minutes. Great as a pasta sauce topping, salad ingredient, snack and so much more.



  • 6 bunches basil (washed and picked)
  • 1 pound baby spinach
  • ½ cups grated Parmesan
  • ½ cup pumpkin seeds (toasted)
  • ¼ cup pureed garlic
  • ¼ cup lemon juice
  • ½ litre vegetable oil
  • Salt and pepper to taste


  1. Wash and take the stems from the basil and the spinach let them dry together.
  2. In a food processor add the garlic, pumpkin seeds and lemon juice and blend it well, until it comes together as a paste.
  3. Add the basil and spinach - this may need to be added a little at a time, alternating with the oil, so you don’t over pack the processor!
  4. Add the cheese and taste for salt and pepper – adjust seasoning as needed.
Bell Media Lifestyle Specialty Terms of Use Privacy Policy