Pesto with pumpkin seeds

Pesto with pumpkin seeds

Nutritious and full of aroma pesto, a prefect addition to potatoes, boiled eggs, fish, pasta or a quick breakfast spread over a toast.


  • Raw pumpkin seeds – 2 cups
  • Olive oil – 6 spoons
  • Garlic – 2-3 cloves, chopped into small pieces
  • Chopped parsley – 1 cup
  • Chopped green onions – 4 pcs.
  • Water – 1 cup
  • Lemon juice – 3 spoons
  • Salt


Heat up half of the olive oil in a pan at medium heat; add the pumpkin seeds and the salt for several minutes, as you stir carefully, so that they do not burn. Add the chopped garlic and heat up for around a minute. Remove the liquid from the stove and put it in a deep bowl to fully cool down. Add the parsley, fresh onion, water, lemon juice and the rest of the olive oil and mix them with a blender.

Bon a petit!

You can get high quality raw pumpkin seeds from the online store VM Organic. Instead of pumpkin seeds you could also use pumpkin seeds butter by VM Organic.

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