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Spinach & Pumpkin Seed Pesto

Gari McMellon
A fresh, nutty pesto made with spinach and toasted pumpkin seeds. Bright from lemon, rich from olive oil, and versatile enough for pasta, seafood, vegetables, and more.
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Prep Time 10 minutes
roasting pumpkin seeds 5 minutes
Course Appetizer, dinner, Side Dish
Cuisine American, Italian, Mediterranean

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 seeds
    Add pumpkin seeds to a dry skillet over medium heat.
    Toast, shaking often, until lightly golden and fragrant.
    Let cool slightly.
    Blend everything together
    Add all ingredients to a food processor:
    spinach
    toasted pumpkin seeds
    garlic
    Parmesan
    olive oil
    lemon zest and juice
    salt and white pepper
    Pulse until smooth and well combined, stopping to scrape down the sides as needed.
    Adjust to taste
    Taste 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 squash
    Seafood (shrimp, white fish, salmon)
    Roasted vegetables
    White bean dip or spread
    Eggs
Keyword healthy, pesto, quick, vegetarian
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