Pumpkin Seed Pesto


  • 1 cup raw pumpkin seeds
  • 1 cup fresh parsley
  • 8 garlic cloves, peeled
  • 5 TBSP fresh lemon juice
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • 2 TBSP extra-virgin olive oil
  • 6 TBSP chicken broth


  1. Over low heat, dry-roast pumpkin seeds, stirring constantly for 5 minutes or until they finish popping. Remove from heat and cool.
  2. In a blender, process seeds, parsley, garlic, lemon juice, pepper and salt. Slowly add oil and broth and blend until smooth.
  3. Toss into hot pasta and serve immediately or transfer to a covered container and refrigerate until needed.

Yield: 1-1/2 cups