When we think of pesto we often think of Pesto Genovese with basil, pine nuts, parmesan and garlic. But you can make pesto from many leafy greens, different nuts and seeds and a variety of hard cheeses. To celebrate #PumpkinRescue and help you find a home for seeds from your carved pumpkins, this is our delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster. 


  • 2 tablespoons of toasted pumpkin seeds
  • 1 bunch of green herbs (basil, parsley, fennel fronds, tomato leaf etc)
  • 50 millilitres extra virgin olive oil

  • 75 grams of hard chesse (parmesan, pecorino or a vegan alternative are all great)
  • Optional: throw in some roasted pumpkin flesh for a sweet flavour and orange colour.


  1. Blitz all the ingredients above in a small blender. That's it! 

Hungry for more? 

Check out our treasure trove of other pumpkin recipes