Pumpkin Seed-Arugula Pesto Sauce


Pumpkin seeds are readily available already roasted, but they’re usually coated with salt. Try roasting your own “pepitas” for fresher flavor and less sodium.

Recipe Rating – Easy



  • 2/3 cup raw pumpkin seeds (pepitas)
  • 1 tablespoon + 1/4 cup olive oil, separated
  • 3 cloves garlic
  • 3 cups baby arugula, washed and drained well
  • 1/2 cup freshly grated parmesan cheese, separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Parchment paper

Large rimmed baking sheet

Food processor



  1. Preheat oven to 325°F.
  2. Line a large baking sheet with parchment paper.
  3. Toss the pepitas with just enough olive oil to coat and spread in a single layer on the baking sheet.
  4. Remove the pan from the oven and cool for 10 minutes.
  5. Place the garlic in the food processor and process until minced
  6. Add arugula, parmesan, salt, pepper and red pepper flakes to the processor bowl and pulse to combine
  7. With the processor running, slowly add olive oil to the mixture
  8. If mixture is too thick, add a little more olive oil

Use as a pasta sauce, on roast chicken, on bruschetta or as a sandwich spread.