Easy Pumpkin Pesto Recipe

These days you can’t enter a single restaurant without seeing a unique take on the trendy winter squash, the Pumpkin; Pumpkin soufflé, pumpkin gnocchi, pumpkin risotto, pumpkin curry and of course the beloved pumpkin pie. But have you ever tried to actually cook with one? It’s surprisingly easier than you’d think. (Mostly because you can buy it in a can ready to use, taking all the work out of it!)

If you decide to go with fresh pumpkin make sure it is firm all over.  If any part of the pumpkin gives way, when pressed, then it is likely that the pumpkin is no longer as fresh as you want it.  Don’t go for a huge pumpkin – you only need one that is maybe 6-7 pounds.  Save the big ones for decorating as the smaller ones are usually grown just for cooking.  Here’s a refreshing way to use this trendy winter squash to create a hearty and savory meal in the comfort of your home.


For the Easy Pumpkin Pesto:
½ Cup Pepitas (Shelled Pumpkin Seeds)
½ Cup Fresh Basil, packed (If you can’t find basil, any fresh greens will do, but Basil will give it the most flavor!)
¼ Cup Olive Oil
¼ Cup Pumpkin Puree (Unsweetened)
1 clove garlic
½ tsp salt
½ tsp pepper
¼ Cup of parmesan –omit if vegan


Blend pesto ingredients in a food processor or blender. (excluding parmesan)
Serve over pasta, zucchini noodles, or rice. All variations are sure to be delicious!
Top with Parmesan if you’d like!

For the Zucchini Noodles use a mandolin to cut the Zucchini into ribbons.  Sauté the Zucchini ribbons in olive oil until tender.  Finish with Salt and Pepper.

And there you have it – Easy Pumpkin Pesto over Zucchini Noodles

Easy Pumpkin Pesto Recipe

Easy Pumpkin Pesto over Zucchini Noodles

This recipe for Easy Pumpkin Pesto was adapted  from Alanna at Planks, Love & Guacamole – Modern Paleo Cuisine.  Alanna’s recipe posting can be found here

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