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pumpkin seed pesto is transferred from the bowl of a food processor to a small bowl for serving

arugula pesto with pumpkin seeds

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A pile of peppery arugula, nutty parmigiano cheese, and buttery rich pepitas come together in this simple pesto with pumpkin seeds. My version is a hearty autumnal take on a standard springtime sauce!

  • Total Time: 35 minutes
  • Yield: about 2 cups 1x

Ingredients

Units Scale
  • 2 cups arugula
  • 1/2 cup parsley leaves
  • 3/4 cup toasted pumpkin seeds
  • 3 garlic cloves, minced (or 2 if large)
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup lemon juice (about 1 large lemon)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • Salt and cracked black pepper, to taste
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons pumpkin seed oil (for extra flavor)

Instructions

  1. Bring a medium pot of water to a simmer over medium heat and add the arugula and parsley leaves. Stir and swirl the leaves in the simmering water for about 30 seconds, then remove them to a bowl of ice water and swirl for another 30 seconds to cool quickly.blanched greens are chilled in a bowl of ice water next to an empty pot and strainer.
  2. Transfer the greens to a fine mesh strainer, then press and drain as much excess water as possible. the greens are placed in the strainer set over the pot and drained of excess water.
  3. In a food processor combine the toasted pumpkin seeds, minced garlic, and parmesan cheese. pumpkin seeds, garlic, and parmesan cheese sit in the bowl of a food processor.
  4. Blitz the mixture a few times until coarsely combined.the mixture is roughly blended and has a chunky texture
  5. Add the blanched greens, lemon juice, ground coriander, red pepper flakes, salt, and black pepper. greens and seasonings are added to the pumpkin seed mixture in the food processor
  6. Blend for another minute or so until well combined, stopping to scrape down the sides as needed to make sure everything is incorporated evenly. the greens and seasonings are blended into the seed mixture, taking on a thick, paste-like texture
  7. Add about half of the olive oil and pulse briefly to partially combine.the mixture in the food processor is thinned slightly with the addition of oil and is becoming more smooth
  8. With the machine running, slowly stream in the rest of the olive oil. Keep blending until the pesto takes on a smooth and creamy texture and bright green coloring. Stir in the pumpkin seed oil if you’re using it. It will taste a bit raw garlicky at this point, so let it sit for 15 minutes then taste it and adjust seasonings as desired. The lemon juice will work to calm down the heat of that raw garlic.the remaining oil is added and the pesto with pumpkin seeds becomes very smooth and bright green in color.

Notes

  • It is important to blend your seeds, cheese, greens, and seasonings before adding any oil because olive oil can sometimes turn bitter when blended for too long. As described above, get all of those ingredients mostly broken down and well combined first, then pour in your oil and blend until the pesto smoothes out and just comes together.
  • Author: Kelly
  • Prep Time: 15 minutes
  • Category: sauce
  • Method: food processor
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 123
  • Sugar: 0.3 g
  • Sodium: 23.6 mg
  • Fat: 12.7 g
  • Carbohydrates: 1.5 g
  • Fiber: 0.5 g
  • Protein: 2.5 g
  • Cholesterol: 0.9 mg

Find it online: https://crescentmoonkitchen.com/pesto-with-pumpkin-seeds/