Pumpkin Seed Pesto

Pumpkin Seed Pesto

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  • 1/2 cup hulled raw pumpkin seeds
  • 2 cloves garlic, peeled
  • 2 teaspoons lemon juice
  • 2 teaspoons brown rice miso paste
  • 2 cups chopped fresh basil
  • 1/2 to 3/4 cup extra virgin olive oil
  • Salt and pepper, to taste


Place pumpkin seeds and garlic in the bowl of a food processor. Pulse until smooth, stopping to scrape down the sides, if necessary. Add lemon juice, miso paste and basil leaves; pulse until blended. Slowly drizzle in olive oil while the machine is running. Season with salt and pepper.