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Roasted Pumpkin Seed Pesto With Pumpkin Seed Oil

Roasted Pumpkin Seed Pesto With Pumpkin Seed Oil

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You can use to pesto for pasta, soups, it’s perfect on polenta, spread it over the slice of sourdough bread or mix it into salads.

  • Total Time: 8 minutes
  • Yield: 250 ml 1x


  • 150 g pumpkin seeds
  • 8090 g pumpkin seed oil
  • 4 small pinches of finely ground sea salt or to taste
  • Optional: minced garlic


  1. Roast the pumpkin seeds for 6-8 minutes at 180°C/350°F.

  2. Let them cool.

  3. Transfer the seeds to a blender or to a food processor and first ground them semi-finely, take away 3-4 tablespoons of it to a jar, and then ground the rest again finely.

  4. Transfer the ground seeds into a jar, salt to taste and pour in pumpkin seed oil to get nicely spreadable consistency.

  5. Enjoy freshly made or keep in the fridge.


  • To make larger quantities, scale accordingly
  • Author: Natasha Krajnc
  • Cook Time: 8 mins