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–+ servings

Kürbiskernpesto Pumpkin Seed Pesto

A bold, nutty, emerald-green pumpkin seed pesto with parsley, garlic, and sharp Parmesan — a German spin on a classic that outshines pine nuts on every level.
Print Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: German
Servings: 8 servings
Calories: 195kcal

Ingredients

  • 120 g pumpkin seeds lightly toasted
  • 60 g fresh flat-leaf parsley
  • 2 cloves garlic
  • 60 g Parmesan finely grated
  • 80 ml good olive oil or pumpkin seed oil
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • Pinch of cayenne

Instructions

  • Toast pumpkin seeds in a dry pan 3–4 min until they pop and smell nutty. Cool.
  • Pulse seeds in a food processor to coarse crumbs.
  • Add parsley, garlic, and Parmesan. Pulse 5 times.
  • With motor running, drizzle in oil until pesto comes together.
  • Add lemon juice, salt, pepper, and cayenne. Taste and adjust.

Nutrition

Serving: 1serving | Calories: 195kcal | Protein: 7g | Fat: 18g | Fiber: 1g
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