Skip To Content
Get Our Newsletter

Support the Forward

Funded by readers like you DonateSubscribe

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




    50th meeting of the Yiddish Open Mic Cafe

    Hybrid event in London and online.

    Aug 14, 2022

    1:30 pm ET · 

    Join audiences and participants from across the globe for this live celebration of Yiddish songs, poems, jokes, stories, games, serious and funny - all performed in Yiddish with English translation.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit the Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, images, and credit to the Foward. Have questions? Please email us at

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.