Pumpkin Seed Pesto

Prep time: 5 mins
Cook time: 5 mins

This recipe was originally published in print in 2004.

Vegan pumpkin seed pesto is a perfect autumn topping for almost any dish. Try it on gluten-free pumpkin risotto.

This recipe is by Rebecca Reilly, author of Gluten Free Baking (Simon & Schuster). Get more of her gluten-free pumpkin recipes here.

Yields 2 cups


  • 1 cup raw pumpkin seeds
  • 3 cloves garlic
  • 1 cup Italian parsley leaves
  • 1 cup fresh cilantro leaves
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ cup extra virgin olive oil
  • ½ cup canola oil or light olive oil
  • 2 tablespoons lime juice


1Dry roast the pumpkin seeds in a skillet. Be sure to shake the pan so that seeds do not burn. When seeds finish popping (about 5 minutes), they are done.

2Put the seeds and garlic into a blender. Process until finely ground.

3Add parsley, cilantro, salt and pepper. Process and slowly add oil and lime juice.  Process until smooth.

4Serve over fish, chicken, Mexican rice, shrimp or pasta.

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.