Looking for a creative way to cut down on food waste, especially when you’re stocked with greens and garlic? One of our go-to solutions is to make a simple pesto! You can use almost any green—whether it’s basil, mint, kale, spinach, or arugula—and the best part is, it works with any nut or seed, too. Since it’s fall, we’re celebrating the season’s bounty with a twist: Pumpkin Seed Pesto.
This recipe swaps traditional pine nuts for roasted pumpkin seeds, giving the pesto a nutty flavor and a richer texture. It’s incredibly versatile—use it as a dip, spread it on sandwiches, or toss it with pasta for a cozy autumn dish. Plus, it’s a perfect way to repurpose those pumpkin seeds after carving pumpkins or roasting squash!
Enjoy your pesto as a spread, dip, or toss it with your favorite pasta. This fall-inspired version is a perfect way to enjoy seasonal flavors while reducing food waste.
Get the recipe for Pumpkin Seed Pesto:
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Pumpkin Seed Pesto
Ingredients
- 1 cup roasted pumpkin seeds
- 2 cups fresh parsley
- 2 cloves garlic
- ¼ cup Parmesan cheese
- ¼ cup olive oil (add more for desired consistency)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine the roasted pumpkin seeds, fresh parsley, garlic, Parmesan, and lemon juice in a food processor.
- While blending, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste.
Hungry for more? Try these other pesto recipes:
Turn Those Dandelion Greens into Pesto
Simple Green Pesto with Arugula
What’s the Difference Between Pesto, Chimichurri, and Gremolata?