Parsley Pesto Recipe With Pumpkin Seeds – a New Take on an Old Favorite

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If you love parsley and pumpkin seeds and pesto, you’ll love this parsley pesto recipe.

This parsley pesto recipe is a refreshing take on the favorite basil pesto. The zesty fresh tang of parsley couples wonderfully with the earthy nuttiness of toasted pumpkin seeds.

As with all pesto recipes, this can be made using other greens as well, such as oregano, kale, or basil. You can choose a full substitute or in part along with the parsley, such as half ratio of parsley and half other herb or greens.

Don’t have pumpkin seeds? Use whatever nuts or seeds you have on hand.

If you’re in the mood for more pesto, and you have cucumber on hand, try this super simple summery spiral cucumber noodles with pesto. If you have a garden, you may have lots of cucumbers to put to good use and wondering if you can freeze cucumbers.

Alternate Parsley Pesto Recipe Ideas

  • Almond parsley pesto – substitute toasted roasted slivered almonds for the pumpkin seeds
  • Basil and parsley pesto – use this recipe but half with basil and half with parsley
  • Kale and parsley pesto – reduce the parsley by half and add kale
  • Parsley pesto with pine nuts – sub toasted pine nuts for the pumpkin seeds
  • Walnut parsley pesto – substitute toasted, chopped walnuts in place of pumpkin seeds

How to Use Parsley Pesto

There are so many uses for pesto beyond pasta and pizza. Think of pesto as an herbal seasoning that can enhance many dishes and foods. From spread on bread and sandwiches to an accent for meats and vegetables, to dips for crudities, give pesto a try!

Parsley Pesto With Pumpkin Seeds on

Parsley Pesto Recipe

This parsley pesto has a delightful fresh tang that couples wonderfully with the earthy nuttiness of toasted pumpkin seeds.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Cuisine Italian
Servings 2 cups


  • 1 cup Parsley (washed)
  • 1/3 cup Olive Oil extra virgin cold pressed
  • 1/2 cup Pumpkin Seeds or Pine Nuts; toast of roast them for added flavor)
  • 1/4 cup Parmesan Cheese shredded (or your favorite Italian blend)
  • 1 clove Minced Garlic try black garlic for an amazing treat
  • Squirt of Lemon Juice to taste
  • Salt & Pepper to taste


  • If you’re going to toast the pumpkin seeds (or pine nuts), do that now. We just pop them into our toaster oven for 4-6 minutes until lightly toasted. Some of the pumpkin seeds puff up a little and you might hear some popping sounds. Toast longer for a more toasted flavor, but watch them carefully, especially after 3 minutes because they can burn in a flash.
  • Meanwhile, place all ingredients in a food processor. Add the seeds or nuts. Blend till smooth. It will look like your typical basil pesto.
  • Then top the pesto on veggies, sandwich spread, spaghetti, or … just dip your finger in and taste it.
  • The whole process takes just 10-15 minutes max, depending on if you’re harvesting the herb from the garden.
  • When we first made it, I thought it would have an overly "parsley" flavor, but the parsley flavor blends beautifully with the olive oil and earthy nuttiness of pumpkin seeds.
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