Pumpkin Seed Pesto

So nutty with a hint of roasted pumpkin, this pesto is a distinctive adaptation of a classic that is sure to become a favorite. 


Roasted Pumpkin Seed Oil
from 14.50
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  • 1/2 cup Olive Scene Roasted Pumpkin Seed Oil
  • 3 tablespoons pumpkin seeds
  • 1 large bunch of basil
  • 2 tablespoons finely grated Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 2 cloves of garlic, crushed 
  • 1/2 teaspoon salt


  1. Chop and then crush the basil leaves (no stems) and the pumpkin seeds. 
  2. Add the Parmesan cheese and garlic, and purée everything in a blender or food processor until creamy and thick.
  3. Drizzle in the Roasted Pumpkin Seed Oil while processing and mix until smooth. 

Toss with pasta, or add a spoonful over a grilled steak. Use a teaspoon to finish scrambled eggs, or to top a pizza. Delicious as an appetizer when spread on goat cheese and served with crackers, or when gently stirred into soup.