Spinach & Pumpkin Seed Pesto
This spinach and pumpkin seed pesto is a fast, nutrient-dense sauce designed for everyday cooking. Using spinach instead of basil and pumpkin seeds in place of traditional nuts creates a mild, fresh pesto that works across a wide range of meals without overpowering other ingredients.
Nutritional Value
Pumpkin seeds, also known as pepitas, are a concentrated source of magnesium, zinc, and plant-based protein, along with heart-healthy fats. These fats help promote satiety and also support the absorption of fat-soluble vitamins when paired with leafy greens.
Spinach contributes iron, folate, vitamin K, and antioxidants, making it one of the most nutrient-rich greens available. Because spinach is naturally tender, it blends easily into sauces without bitterness while retaining its nutritional benefits.
Olive oil not only adds richness and body but also plays a key role in helping the body absorb vitamins A and K from the spinach, making this pesto both flavorful and functional.
Fast and Practical
This pesto comes together quickly with minimal prep and no complicated techniques. Everything is blended together at once, keeping cleanup simple and making it easy to prepare even on busy days. From start to finish, it can be ready in approximately 15 minutes, including toasting the pumpkin seeds.
Versatile Uses
The mild, savory flavor makes this pesto highly adaptable. It can be tossed with pasta or spaghetti squash, spooned over seafood such as shrimp or white fish, drizzled over roasted or grilled vegetables, blended into white beans for a quick dip or spread, or added to eggs for an easy boost of flavor and nutrition. It works best as a finishing sauce rather than being cooked heavily, which helps preserve its color and freshness.
Spinach & Pumpkin Seed Pesto
Ingredients
- 3 cups fresh spinach, packed (tender stems are fine) or one bunch
- 1/2 cup raw pumpkin seeds (pepitas)
- 1-2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil, plus more as needed
- Zest of 1 lemon
- 1 tbsp fresh lemon juice, plus more to taste
- 1/2 tsp kosher salt, plus more to taste
- 1/4 cup white pepper
Optional add-ins (choose one):
- pinch of red pepper flakes
- small handful fresh basil or parsley
- 1-2 tbsp nutritional yeast (for dairy-free depth)
Instructions
- Toast the pumpkin seedsAdd pumpkin seeds to a dry skillet over medium heat.Toast, shaking often, until lightly golden and fragrant.Let cool slightly.Blend everything togetherAdd all ingredients to a food processor:spinachtoasted pumpkin seedsgarlicParmesanolive oillemon zest and juicesalt and white pepperPulse until smooth and well combined, stopping to scrape down the sides as needed.Adjust to tasteTaste and adjust salt, lemon, or olive oil as needed.
Notes
- For a looser sauce, add 1–2 tablespoons olive oil or warm water.This pesto is meant to be tossed or spooned, not heavily cooked.
Serving Suggestions
- Pasta or spaghetti squashSeafood (shrimp, white fish, salmon)Roasted vegetablesWhite bean dip or spreadEggs