Pumpkin Seed Pesto Pasta

Pumpkin seeds, or pepitas, have long been used in Indigenous culinary traditions across North America as a nutrient-dense ingredient in sauces and toppings. This pesto swaps pumpkin seeds in for pine nuts, blending them with fresh basil, garlic, and parmesan into a rich, nutty sauce tossed with pasta.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 12 oz pasta (linguine or fusilli work well)
• 1 cup pepitas (hulled pumpkin seeds), toasted
• 2 cups fresh basil leaves, packed
• 2 cloves garlic
• 1/2 cup grated parmesan cheese (or nutritional yeast)
• 1/2 cup olive oil
• 1 tablespoon fresh lemon juice
• to taste Salt and black pepper, to taste
• 2 tablespoons extra pepitas, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, toast the pepitas in a dry skillet over medium heat for 3-4 minutes, shaking often, until they begin to pop and turn golden. Set aside to cool slightly.
3. In a food processor, combine the toasted pepitas, basil, and garlic. Pulse until finely chopped.
4. With the processor running, slowly stream in the olive oil until a smooth, thick pesto forms.
5. Add the parmesan and lemon juice, then pulse to combine. Season with salt and pepper.
6. Toss the drained pasta with the pesto, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles smoothly.
7. Divide among bowls, garnish with extra toasted pepitas, and serve immediately.