Pumpkin Seed Pesto

pumpkinseed pesto4wm


2 cups of firmly packed fresh basil leaves, washed

1 cup of pumpkin seeds

1 large clove of fresh garlic, peeled and roughly chopped

¾ teaspoon of salt

½ cup of olive oil



Place all the ingredients into a blender and blend until everything is well combined. I like to leave it a little chunky in texture.

Check the seasoning and serve.


Yields :  Approximately 1.5 cups of pesto.

Time:  10 minutes.

Freeze: Is suitable to freeze.

Note:  Don’t over blend the ingredients as the pesto can take on a gluggy texture.

If you cook the garlic in a little water for a few minutes, it takes away that astringent taste raw garlic has.

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