Yid.Dish: Pumpkin Seed Pesto

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

Yid.Dish: Pumpkin Seed Pesto


Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Yid.Dish: Pumpkin Seed Pesto

Thank you!

This article has been sent!