Pepita Basil Pesto will be your new favorite go-to condiment. Made with fresh ingredients, this pesto is the perfect addition to everything from pasta and pizza to sandwiches and grilled meats.
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Why This Recipe Works
Pesto is one of my favorite ingredients. It's easy to make and full of fresh, bright flavor. This pepita pesto is made with pepitas instead of pine nuts; the result is absolutely delicious!
- A handful of fresh ingredients creates the most flavor-packed condiment. Pesto is an easy way to add a punch of zingy freshness to many dishes.
- This pesto blends together in just minutes! A small food processor or blender is all you need.
- It's so versatile. Most of the ingredients have substitutions, so this recipe can easily be adapted based on what you have on hand.
Try spooning this pesto over grilled chicken or steak or stir into sauces. Use as a sauce for roasted cauliflower. Make chicken pesto meatballs, pesto chicken pasta salad, or toss the pesto with pasta in this Pancetta and Pesto Pasta or this Pesto Pappardelle.
Ingredient notes
Pesto only requires a handful of ingredients. And many of them can be easily substituted based on what you have in your pantry.
- Fresh basil - Basil is traditional in pesto, but spinach, arugula, or kale can also be used.
- Nuts - I used roasted and salted pepitas in this pesto. Pepitas are a "hull-less" seed from certain varieties of pumpkin. Pine nuts, which are traditional in pesto, and walnuts are both great options.
- Olive oil is traditional, but you can also use avocado or grapeseed oil.
- Garlic - Garlic adds tremendous flavor. Adjust the amount to suit your personal taste.
- Parmesan cheese - A classic addition to pesto for its salty bite. You can also use Romano or Asiago cheese.
- Lemon juice - Don't skip the lemon juice! The acid adds a brightness that rounds out the pesto.
- Salt and pepper round out the flavors - season to taste.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Grab your food processor and whip this up in three easy steps:
- Add the basil, pepitas, and garlic to the bowl of a food processor and blend until finely chopped.
- Add the lemon juice and Parmesan and blend to incorporate.
- With the food processor running, drizzle the oil in, blending until the mixture has a spreadable, spoonable consistency. Store in the refrigerator in an airtight container.
Ideas for using pesto
Once you try this pesto, you will reach for this green gold again and again.
- Drizzle over a freshly baked pizza.
- Stir into mayonnaise for a bold sandwich spread.
- Toss with roasted vegetables like this Pesto Cauliflower.
- Stir into jarred pasta sauce to give it a homemade taste.
- Stir pesto into scrambled eggs to jazz up your morning meal.
Storing
Store in an airtight container in the refrigerator for up to one week.
Recipe FAQs
No, they are not the same thing; pepitas are the seeds of pumpkins, and pine nuts are the seeds of pine trees. Pepitas can be used as an inexpensive substitution for pine nuts while still providing a sweet mild flavor.
Absolutely! Just try this recipe for a delicious answer.
Try pesto with walnuts, almonds, pistachios, pecans, macadamia nuts, or pumpkin seeds (pepitas). Choose what you love or have readily available.
Related recipes
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📖 Recipe Card
Pepita Basil Pesto
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EQUIPMENT
Ingredients
- 2 cups fresh basil (packed)
- ¼ cup pepitas (roasted and salted (Note 1))
- ½ cup Parmesan cheese (shredded)
- 2 teaspoons minced fresh garlic
- ½ large lemon (juiced)
- ½ cup olive oil
- Kosher salt (to taste)
- pepper (to taste)
Instructions
- To the bowl of a food processor, add the basil, pepitas, and garlic. Process until finely chopped.
- Add the parmesan and lemon juice and blend to combine. Drizzle in the oil with the processor running and blend until smooth. Season to taste with salt and pepper.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Substitute pepitas with walnuts, almonds, pistachios, pecans, macadamia nuts, or pine nuts. Choose what you love or have readily available.
- Yields 1 ½ cups.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in May 2020 and has been updated.
Traci says
Can I use raw pepitas or do they need to be roasted and salted?
Abbey McDermott says
Traci,
Raw pepitas will have a different flavor and texture than roasted. If using raw, I suggest toasting them first. Add them to a dry skillet over medium-high heat. Heat them until they become fragrant, stirring or shaking the pan frequently. Also, you will likely need to add more salt to the finished pesto. Taste and adjust the seasoning as needed.
Bee says
Abbey, did you mention blanching the basil before adding to this recipe? If so, I must have missed it. Using unblanched basil can result in an unappealing brown pesto. I always blanche my basil before making pesto. Your thoughts on this? BTW: substituting pepitas is more economical than using pine nuts which come at a dear price.
Abbey McDermott says
Bee,
Blanching the basil is a great tip. Thanks for sharing! I have never had an issue with my pesto turning brown, as I'm careful not to overprocess it. The acid from the lemon juice also helps to maintain the vibrant color. I love using pepitas, especially because they are more economical.
Mar says
Love this recipe. So yummy made it a second time 😋
Abbey says
That's wonderful! I'm so happy you love it! Thank you for trying this recipe!