Pumpkin seed pesto

Pesto aux graines de citrouille
Preparation: 15 minutes
Cooking: 10 minutes
Yield: 2


  • Product used in this recipe : Organic Pumpkin Seeds
  • For a new taste, you can also use : Organic Hulled Sunflower Seeds


  • 1/2 cup of Organic Pumpkin Seeds
  • 2 cups Parsley or basil leaves
  • 2 Garlic cloves
  • 1/4 cup Grated Parmesan cheese
  • 1/2 cup Olive oil
  • Salt and pepper (to taste)


  1. Toast the pumpkin seeds in a frying pan over medium heat for a few minutes. Stir regularly, until they begin to brown slightly. Remove from the heat and leave to cool.
  2. Wash and dry parsley thoroughly. Remove the thick stems, leaving only the leaves. If you prefer, you can also add basil or coriander.
  3. In a blender or food processor, add the fresh herb leaves, garlic cloves, toasted pumpkin seeds and grated Parmesan. Blend until ingredients are well combined and finely chopped.
  4. While blending, slowly pour in the olive oil until the pesto has a smooth, creamy consistency. Add more olive oil if necessary to achieve the desired consistency.
  5. Taste and season with salt and pepper to taste. Blend again to blend the seasonings.
  6. Transfer the pesto to a clean, airtight jar. When serving, add pumpkin seeds for crunch!