Originally from the Hollyhock Cookbook, I’ve adjusted this recipe slightly to suit my tastes. I love this variation on pesto, and not just because it’s cheaper to make. It’s rich without being heavy.

Parsley and Pumpkin Seed Pesto

Parsley and Pumpkin Seed Pesto

  • 2 cups Parsley, packed
  • 1.5 cups Pumpkin Seeds, toasted
  • 2-3 tbsp Garlic
  • 1 tsp Salt
  • 1/4 cup White Wine Vinegar
  • 3/4 cup – 1 cup Olive Oil
  1. In a cast iron skillet, toast pumpkin seeds allowing them to pop!
  2. In a food processor, process garlic and then add the toasted pumpkin seeds. Crumble.
  3. Add parsley and process as best you can.
  4. Add the salt and white wine vinegar and continue.
  5. While the machine is on, add olive oil slowly.
  6. Serve on steamed or saut√©ed veg or pasta or as a dip with fresh veg…

Parsley and Pumpkin Seed Pesto

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7 Responses to Parsley and Pumpkin Seed Pesto

  1. Susan says:

    I just happened to have all the ingredients in the house when I came across your recipe. I had my toddler help me make it (he presses the buttons on the food processor), and we both enjoyed it very much! I really like the zing that the white vinegar adds.

  2. Annie says:

    That is so nice to hear, Susan! I really like this recipe too- especially because the ingredients are easy to have on hand year round!

  3. Valerie says:

    must be such a great one …
    I have to confess I would eat at your table anytime ; ) !

  4. jr says:

    I don’t usually like pesto but just tried this recipe and I am a fan. So light and delicious! Thank you for posting!

  5. Annie says:

    Hey, thanks so much for coming back to let me know!

  6. …it’s me again.
    I wanted to tell you that for all the time I have been reading you blog and admiring all this weekly planning business I only just tried it out.
    Yup Yup I did it!
    :D
    Your recipes are inspiring and real. I love Love Love it and so does my “crew”.
    I cook for two men boarding with us as well as my teeny tiny family of me and my son.
    Now the falafeal and the pumpkin seed pesto will be on next weeks menu plan.
    Are you still doing the under 150 a week thing? I recall you saying it is more expensive up there where you are now…
    I am glad to have “met you”!
    :D
    Be Well and keep on cookin’!
    Thank you from
    Mickey on Mossy Vancouver Island

  7. Annie says:

    Mickey- Hello! Thank you thank you for the kind words! I love making meals plans. So glad it’s working for you!

    I’m spending more on groceries than I did on the island. I shopped yesterday and spend $139 at Overwaitea and $48 at Safeway. I actually thought this was pretty good considering I was shopping for 6 meals and bought a couple expensive staples like extra virgin olive oil.

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