cuisinetyJournal · Trending · By Nadia
Pumpkin seed pesto is this fall's quiet breakout — no basil, no pine nuts, just toasted pumpkin seeds, garlic, and olive oil. Here's how to make it and five ways to use it.
Classic basil pesto is a summer food — it needs tender young basil, and by October the good stuff is gone from the market. Pumpkin seed pesto (pepita pesto) solves the seasonal problem and has become the sauce food editors keep featuring this fall: no basil required, no pricey pine nuts, and the deep toasted flavor suits cold-weather food far better than a bright summer sauce would.
Toast one cup of raw pumpkin seeds in a dry skillet over medium heat for 4–5 minutes, until they puff and smell nutty — this step is non-negotiable, it's where all the flavor comes from. Let them cool for a couple of minutes, then blitz them with two garlic cloves, half a cup of olive oil, the juice of one lemon, half a teaspoon of smoked paprika, a quarter teaspoon of cumin, and salt to taste. Add a splash of water if you want it pourable rather than spreadable.
Toss it with roasted butternut or squash wedges straight off the pan. Swirl it into butternut or carrot soup for instant depth. Spoon it over grain bowls with feta and crispy chickpeas. Stir a spoonful into yogurt for a fast dip for warm flatbread. Or use it anywhere you'd normally reach for pesto — pasta, sandwiches, grilled chicken — where its toasty, slightly smoky character holds up beautifully against fall ingredients.
The batch keeps about a week in the fridge with a thin layer of olive oil on top, so it's worth making a double batch on Sunday. Toasted seeds last months in the pantry, which means the sauce is a 10-minute job whenever you need one. New recipes land every morning — follow Cuisinety on Instagram and Facebook for the daily dish.
These recipes pair with this article — make them tonight:
Advertisement