Everyone can shop, but we would love for you to join!

Pumpkin Seed & Spinach Pesto Course: Sauces & Spreads
Diet: Dairy Free, Vegan, Gluten-Free, Vegetarian

This pesto is a great addition to roasted vegetables, used in place of mayonnaise on sandwiches, or as a dip.



  • 1 cup raw pumpkin seeds, hulled and toasted
  • ½ cup flat-leaf parsley, fresh
  • ¼ cup chives, fresh and coarsely chopped
  • ¼ cup plus 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon lemon zest, finely grated
  • 2½ cups baby spinach (packed tightly), fresh
  • 1 garlic clove


  1. In a small pan over medium heat, add 2 teaspoons olive oil. When the oil is hot, add the pumpkin seeds and heat until they start to smell nutty, puff and change color slightly. This will take about 4 minutes, stir often.

  2. Combine toasted pumpkin seeds, parsley, chives, oil, garlic, salt, black pepper, lemon zest, and baby spinach in a food processor. Pulse until well combined. Taste and add more salt and pepper if needed.

Recipes you might like:
Tomato Sauce
Roasted Sweet Potato Slices with Cilantro Pesto
Easy Avocado Pesto Dip