This easy pumpkin seed pesto combines pumpkin seeds, fresh basil leaves and garlic for a flavorful dairy free and nut free pesto sauce. It's so easy to make in 10 minutes, and delicious stirred through pasta or used as a spread or dip!
Just like my pesto without pine nuts and lemon balm pesto, this recipe is so simple to make with fresh herbs and pantry staples, and all you need is a food processor to blend it up. Enjoy it in my creamy pesto gnocchi recipe or my chicken pesto pasta salad!
I've made this pesto with pumpkin seeds without Parmesan cheese or lemon juice to keep it both dairy free, and a low histamine pesto recipe. It still has tons of flavor from the fresh basil leaves and garlic!
This post was updated with new photos and slight amendments to the recipe on January 21, 2026.
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🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Pumpkin seeds (also known as pepitas) - as well as being much more affordable than pine nuts (so pricey!) used in traditional versions of pesto, using pumpkin seeds gives us a nut free pesto sauce. Toasting the seeds gives them a lovely nutty flavor. Be sure to use unsalted pumpkin seeds!
- Basil - the herby base of the pesto, make sure to use fresh basil leaves without bruising or discolouration.
- Garlic - use one or two cloves, to taste preference.
- Extra virgin olive oil - I suggest to use extra virgin olive oil for a richer flavor.
- Apple cider vinegar - just a splash, this is used as a swap for lemon juice.
📖 Swap and Variations
Add other herbs. If you prefer, you can add in some parsley or cilantro to the pesto in addition to the basil to change up the flavor.
Use lemon juice. For those who can use lemon juice (likely not my low histamine readers), then this can be used in place of the vinegar.
🔪 How to Make Pumpkin Seed Pesto
It's very easy to make this pesto with pumpkin seeds, and all you need is a skillet to toast the pumpkin seeds and a food processor to blend it up.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1
Toast the pumpkin seeds in a dry skillet (without any oil) until they warm, slightly brown and they may start to pop (image 1). Set aside on a plate to cool.
Step 2
Add the cooled toasted pumpkin seeds, basil leaves, garlic, apple cider vinegar and salt to your food processor (image 2).
Step 3
Blend the ingredients for 20 seconds or so, until the pumpkin seeds are chopped, and the basil leaves have broken down. You may need to scrape the sides of the food processor down a few times (image 3).
Step 4
Slowly pour the olive oil into the food processor while it is running on a slow to medium speed. The pesto ingredients will break down, and become a thick smooth sauce. Adjust with more olive oil if required, both to taste preference and if you prefer a looser pesto sauce (image 4).
💭 Recipe Tips and Notes
- If you prefer not to use basil, you can always try coriander / cilantro and add a little parsley too.
- For a more 'liquid' texture, you can add more olive to preference.
- Adjust the amount of garlic to taste preference.
📋 Frequently Asked Questions
Regular pumpkin seeds (also called pepitas) are suitable for making pesto. Use pumpkin seeds that are unsalted and that haven't already been roasted.
You can add more olive oil and/or apple cider vinegar (or lemon juice) to thin a pesto. Give it a taste though, so you keep the flavor you like.
Pesto is perfect for pesto pasta, as a spread for sandwiches or a dip with crudites or crackers. It can also be used as a topping for recipes such as my baked cod with pesto and my pesto chicken tray bake.
It's very easy to freeze pumpkin seed pesto. Simply spoon into freezer-safe containers and freeze for up to three months. My low histamine readers may wish to read the SIGHI advice on food storage.
🥣 More Pesto Recipes
Pesto is always popular here on the site! From pesto options such as my vegan pistachio pesto, to ways to use them such as my red pepper pesto pasta, they are such a favorite. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐ if you've tried the recipe!
📖 Recipe
Pumpkin Seed Pesto
Equipment
- Food processor
Ingredients
- ½ cup pumpkin seeds
- 1.5 cups fresh basil leaves tightly packed
- 1-2 garlic cloves adjust quantity to taste
- 1 tablespoon apple cider vinegar
- ⅓ cup extra virgin olive oil add more for a looser pesto, to preference
- pinch salt
Instructions
- Lightly toast the pumpkin seeds for 3-4 minutes on a low heat in a dry skillet until they start to brown and pop. Once toasted, set aside on a plate to cool.
- Once they have cooled, add the toasted pumpkin seeds, fresh basil leaves, garlic, apple cider vinegar and salt to your food processor. Blend for about 20 seconds to chop up the pumpkin seeds and basil leaves. You may need to scrape the sides down a few times so the mixture combines well.
- With the food processor running, slowly pour in the olive oil. The ingredients will break down and become a thick sauce. Use more olive oil, to taste preference or to loosen the sauce, if required.
Notes
- For a mixed herb pesto, you can always add in other herbs such as cilantro or parsley.
- Adjust the amount of garlic to taste preference.
- For those on a low histamine diet, you may prefer to leave out the apple cider vinegar if you are unable to tolerate it.
- Nutritional information is auto-generated and should be understood to be an estimate.
Alka says
Thank you so much - this pumpkin seed pesto is a winner! It worked even though I forgot to roast the pumpkin seeds. 🙂 (I just had to add a couple more tablespoons of olive oil to get my blender to grind it all down). The pesto worked equally well in your gnocchi and Chicken pesto pasta recipes and I am looking forward to trying your other pesto recipes as well
Claire says
So glad you enjoyed the pesto Alka! And good to hear it works well without roasting the seeds too. Hope you enjoy more recipes!
Karren says
I just made this and tried it and it is really tasty. As a person with MCAS, typical pesto recipes do cause histamine release for me so this recipe will help me use all the pesto in my garden. Can I freeze this pesto Claire.
Claire says
So glad you enjoyed it Karren! And yes, it's easy to freeze but I suggest not to freeze it for too long (the SIGHI has notes on freezing on their site you will find helpful).
Kerry says
Wow. This was so delicious. Love that it’s dairy free. Was loved by all! My go to pesto recipe from now on!
Claire says
So glad everyone enjoyed it Kerry!
Kylea-Rose Pearse says
This is a fantastic recipe! I used it for a chicken pesto cauliflower pizza and it was heavenly. Thank you for such great inspiration!
Claire says
So glad you like the pumpkin seed pesto Kylea-Rose! And that pizza idea sounds delicious!!
Ro-anne Jansen says
Hi. I have some Rocket/arugula also. Do you think this would pair well with the basil and work to add it in also?
Claire says
I haven't tried it, but sounds good to add a little to me! It will add a nice peppery flavor 🙂
Lynn says
I am really enjoying this on pretzels as I wait for my pasta to cook! Thank you.
Claire says
So glad you like it Lynn! It's equally good as a dip as on pasta I find.
Nancy says
Looks like a great recipe! How important is it to toast the pumpkin seeds? I am just thinking of when I am feeling lazy and want to skip a step. Thanks!
Claire says
Hi Nancy, I would suggest toasting them (it can literally be for a few minutes in a dry skillet if you are stuck for time) as it brings out the flavour and I find them easier to blend. They don't have the same taste otherwise, as the oils haven't been 'released'. Saying that, you can skip the step and see how it goes!
Zoe says
Recently diagnosed with rosacea and trying to find recipes online that are low histamine and don’t make my face burn. This website has been so useful. So quick and simple and really tasty.
throughthefibrofog says
So glad the recipes are helpful Zoe!
Shruti Chopra says
Yum yum!!!
I've got a nice bunch of basil but no pumpkin seeds. I'd love to add walnuts but they're '3' on the SIGHI list 🙁 ...maybe I'll just order the pumpkin seeds because I am a huge fan of pesto and as usual you've made it nice and simple for us.
throughthefibrofog says
It's so frustrating when we don't have one ingredient in a recipe isn't it! I haven't eaten walnuts for a loooong time but may be better to stick to pumpkin seeds for the time being I think.
Sheryl says
This looks like a great pesto variation! Thanks for the delicious recipes as always 🙂
throughthefibrofog says
you're welcome, hope you like it!