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Pumpkin seed pesto pasta topped with kalamata olives
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5 from 31 votes

Pumpkin Seed Pesto Pasta

This Pumpkin Seed Pesto is a magical green sauce that's fresh, zesty and flavorful. The best sauce for your pasta, pizza or anything Italian!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 260kcal
Author Yumna Jawad


  • 2 cups kale destemmed and torn into pieces
  • ½ cup basil
  • cup pumpkin seeds roasted
  • 3 tablespoons grated parmesan cheese plus more for serving
  • 2 garlic cloves
  • 2 tablespoons lemon
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • cup olive oil
  • 16 ounces pasta of choice for serving


  • In the bowl of your food processor, place the pumpkin seeds, kale, basil, parmesan cheese, garlic, lemon juice, salt and pepper. Pulse until combined and thoroughly blended.
  • With the processor still on, slowly pour the olive oil and blend until everything comes together well.
  • Toss the cooked pasta of choice with the pesto. Sprinkle extra parmesan cheese and enjoy!



Freezing Instructions: You can also freeze any unused pesto in a plastic bag, glass container, ice cube trays or plastic container for up to 3 months. Thaw in the fridge overnight and use as you normally would
Make Ahead Tips: You can make the pesto sauce up to a week in advance and store in the fridge until you're ready to cook the pesto pasta.
Equipment: I use Cuisinart Elite Food Processor to make the pesto. It’s a super powerful machine that results in the perfect pesto consistency! And it has a 3-in-1 wide mouth feed tube to make it easier to slowly add olive oil while the machine is running.


Serving: 1g | Calories: 260kcal | Carbohydrates: 5g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 217mg | Potassium: 245mg | Vitamin A: 3535IU | Vitamin C: 41.3mg | Calcium: 109mg | Iron: 1.3mg