Pumpkin Seed Pesto GF/DF

Bonus : Rich in Iron, Zinc and essential fatty acids

This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, coriander and garlic, is very versatile.  Delicious with zucchini noodles, over grilled fish or chicken.  Added bonus to add to children’s wraps for school, as zinc rich foods boost focus and concentration.


  • 2 cups unsalted hulled (green) 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 garlic cloves
  • 1 cup roughly chopped fresh coriander


Preheat oven to 150c.

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, 10 to 15 minutes, then set aside to let cool.

Combine seeds in a food processor with water, lemon juice, garlic, coriander and remaining 4 tablespoons oil.

Pulse until mixture forms a coarse paste then season with salt and pepper.

Cover and chill until ready to use.

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