Pepita pesto is herbaceous, smooth, and packed with bright flavor. It pairs beautifully with sandwiches, pizza, pasta, rice bowls, roasted vegetables, and more. Use it to boost dressings, vinaigrettes, or aioli. This is a fantastic nut-free pesto made with pepitas (hulled pumpkin seeds), ideal if you prefer to avoid tree nuts. Below you’ll find how to make it, what to serve it with, and helpful tips for storage and variations.
Why you’ll love this pepita pesto
- It’s an excellent way to use a large bunch of fresh basil.
- Made from a short list of wholesome ingredients you likely already have.
- Nut-free while delivering the classic pesto texture and richness.
- Far more vibrant and fresh-tasting than most store-bought pestos.
- Extremely versatile—use it on pasta, pizza, eggs, sandwiches, and more.
Ingredients
Basil: Fresh basil is the star—use tender leaves for the best herbaceous flavor.
Pepitas: Hulled pumpkin seeds add a nutty richness and great texture. Use raw or roasted pepitas depending on your preference.
Garlic: Two cloves provide a bright, savory bite.
Parmesan cheese: Freshly grated Parmesan adds salty, nutty depth. If you want a dairy-free option, substitute nutritional yeast (see FAQs).
Lemon: A squeeze of fresh lemon juice brightens and balances the pesto.
Salt and pepper: To taste—these lift and round the flavors.
Extra virgin olive oil: Use a good-quality olive oil for a smooth emulsion and rich mouthfeel.
Cold water: Optional—used to thin the pesto without adding extra oil if needed.
Equipment
Food processor or blender: A standard food processor gives the most control. High-powered blenders work as well.
Grater: A microplane or box grater for finely grating Parmesan if you’re not using pre-grated cheese.
Chef’s knife: To roughly chop garlic and halve the lemon.
How to make pepita pesto
Fit your food processor with the standard blade. Add pepitas, basil leaves, garlic, grated Parmesan, lemon juice, salt, and pepper. Pulse on high for 5–10 seconds until everything is very finely chopped.
With the motor running on low, slowly stream in the olive oil until the pesto emulsifies and becomes smooth. If the texture is too thick, add 1–2 tablespoons of cold water while blending to loosen it. Taste and adjust seasoning with additional salt or pepper as needed.
Transfer to a jar or airtight container and refrigerate. Pesto will keep in the fridge for up to about 7–10 days; it can also be frozen for longer storage.
Ways to use pepita pesto
This pepita pesto works like traditional pesto—bright, garlicky, and full of herb flavor. Try these ideas:
- Toss with pasta: combine about ½ cup pesto with ½ cup reserved starchy pasta water for a silky sauce.
- Spread on pizza as a flavorful base before adding cheese and toppings.
- Mix with mayonnaise for a quick pesto aioli—great on sandwiches or as a dip.
- Stir into scrambled eggs or fold into fried eggs for an herby boost.
- Whisk into vinaigrettes or salad dressings to add bold flavor without extra chopping.
- Swirl a spoonful into soups or stews for an instant lift.
- Stir into tomato sauce or marinara to deepen flavor for pasta or lasagna.
- Marinate fresh mozzarella balls and cherry tomatoes for a simple, addictive appetizer.
FAQs
Yes. Omit the Parmesan and substitute 1/4 cup nutritional yeast for a savory, cheesy flavor to make a vegan pesto.
Yes. Pine nuts, cashews, walnuts, almonds, or sunflower seeds can be used as alternatives.
Store in an airtight container or mason jar in the refrigerator for up to 7–10 days. You can also freeze portions for several months; thaw in the fridge before using.
More condiment ideas
Chipotle lime sauce
Roasted garlic aioli
Fig balsamic dressing
Kimchi mayo
Roasted salsa verde
Strawberry jalapeño salsa
Easy weeknight meals that use this pesto
Tuna pesto pasta
Orzo pesto salad with fried feta
Cassarecce pasta with broccoli and sausage
Boursin tomato pasta
Time to make pesto! If you try this recipe, consider leaving a rating or tagging the creator on Instagram so they can see your finished dish.
Description
This pepita pesto is bursting with fresh basil flavor and pairs perfectly with pasta, sandwiches, pizza, vegetables, rice bowls, or nearly any protein. Dollop it on everything for an instant flavor upgrade.
Ingredients
- 4 cups fresh basil
- 1/2 cup pepitas
- 2 cloves garlic, roughly chopped
- 1/3 cup freshly grated Parmesan cheese (or 1/4 cup nutritional yeast for dairy-free)
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1–2 tablespoons cold water, if needed
Instructions
1. Fit your food processor with the standard blade. Add pepitas, basil, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until very finely chopped, about 5–10 seconds.
2. With the processor running on low, stream in the olive oil until the mixture emulsifies and becomes smooth. Add 1–2 tablespoons cold water if you prefer a looser consistency.
3. Taste and adjust seasoning. Store in a sealed jar in the refrigerator for up to 7–10 days or freeze for longer storage.
Notes
See the ingredient and usage sections above for substitution ideas and serving suggestions. Nutritional values are estimates and may vary.
Nutrition (per 2 tbsp)
- Calories: 149
- Sugar: 0.5 g
- Sodium: 104.5 mg
- Fat: 15.2 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 3.3 g
- Cholesterol: 1.9 mg
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