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Post halloween cleanup blue? Do you still have a lot of pumpkin seeds or even roasted pumpkin seeds (see recipe)?

You can use the pumpkin seeds to make pesto. Traditional pesto is made with basil and pine nuts, but I found pumpkin seeds add a twist and packed with healthy minerals and antioxidants.


  • 2 cups pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 cloves garlic
  • 1 cup roughly chopped fresh cilantro


  1. Preheat oven to 375°F.
  2. FOR NON-ROASTED pumpkin seeds: toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, (20 minutes). FOR ROASTED pumpkin seeds, skip to step 3.
  3. Combine the roasted seeds in a food processor with water, lemon juice, garlic, cilantro and 4 tablespoons oil.
  4. Pulse until mixture forms a coarse paste then season with salt and pepper.
  5. Cover and chill until ready to use.