Yid.Dish: Pumpkin Seed Pesto

By Linda Lantos

Published December 03, 2008.

Delicious on almost anything – pasta, roasted vegetables, chicken, bread, drizzled in soups ….

Yield: 1 ½ cups


4 cups loosely packed fresh basil leaves, washed ( about 1 large bunch or 2 small bunches)

1-3 cloves garlic

¼ – ½ cup toasted pumpkinseeds

1 cup extra virgin olive oil

salt and pepper to taste


1) In a blender, food processor, or medium bowl with an immersion blender, combine basil, 1 clove garlic, ¼ cup pumpkin seeds, and olive oil – blending until mixture has reached a slightly chunky paste-like consistency.

2) Taste and season with salt, and pepper, add additional garlic cloves and pumpkin seeds to taste. If pesto is too thick, thin with a bit of water.

3) Garnish with whole toasted pumpkin seeds

Would you like to receive updates about new stories?

You may also be interested in our English-language newsletters:

We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.