Pumpkin Seed Pesto from Maria Marlowe

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  • ½ cup pumpkin seeds
  • 2 cloves garlic
  • 1 cup parsley or basil or a mix, minced
  • 2 Tablespoons lemon juice - fresh squeezed salt to taste
  • ½ cup extra virgin olive oil


  1. First, toast the pumpkin seeds on your stove top. Heat a pan over medium heat, add the pumpkin seeds (no oil needed).
  2. Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
  3. Add the pumpkin seeds, garlic, herbs, lemon juice, and a pinch of salt to a food processor or blender. Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
  4. Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.

Recipe courtesy of Maria Marlowe