Pumpkin Seed Pesto Pasta Salad
Pumpkin seeds make a deeply savoury pesto with more texture than the classic pine nut version. Paired with basil and pumpkin seed oil, the sauce turns a striking dark green and clings beautifully to short pasta.
This recipe is designed to be eaten at room temperature, making it useful for packed lunches, picnics or an easy make-ahead dinner.
Prep: 20 minutes Cook: 12 minutes Extra time: 15 minutes cooling Serves: 4
Ingredients
- 300g fusilli, casarecce or other short pasta
- 60g pumpkin seeds, plus 1 tbsp to finish
- A large handful of fresh basil, about 35g
- 1 small garlic clove
- 35g finely grated Parmesan or vegetarian hard cheese
- 4 tbsp cold pressed pumpkin seed oil
- 2 tbsp lemon juice
- 2–4 tbsp cold water
- 200g cherry tomatoes, halved
- A handful of rocket
- Fine sea salt and black pepper
Method
- Cook the pasta in well-salted water until just al dente. Reserve a mug of cooking water, then drain and spread the pasta on a tray to cool for 10–15 minutes.
- Toast the pumpkin seeds in a dry pan for 2–3 minutes until they begin to pop. Leave to cool.
- Blend the basil, garlic, cheese, toasted pumpkin seeds, pumpkin seed oil, lemon juice, a pinch of salt and 2 tablespoons cold water. Keep a little texture rather than blending completely smooth.
- Toss the cooled pasta with the pesto. Add a little reserved cooking water if needed to loosen the sauce, then fold through the tomatoes and rocket.
- Taste, season and finish with the extra pumpkin seeds and a small drizzle of pumpkin seed oil.
Why this oil works
Pumpkin seed oil intensifies the toasted seed flavour and gives the pesto its characteristic dark-green colour. It is added after the pasta has cooled slightly, so the distinctive flavour is not lost to high heat.
Shop Pumpkin Seed Oil 250ml – Cold Pressed, Unrefined.
Tips and variations
- Do not rinse the pasta; the surface starch helps the pesto cling.
- Cool the toasted seeds before blending so the basil stays fresh.
- Use nutritional yeast instead of cheese for a vegan pesto.
- Add grilled courgette, roasted pepper or white beans to make the salad more substantial.
Storage
Keep covered in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so loosen leftovers with a teaspoon of pumpkin seed oil and a splash of water before serving.
Frequently asked questions
Can I use this pesto on something other than pasta?
Yes. Spoon it over roasted vegetables, spread it in sandwiches or stir a little into soup just before serving.
Why is pumpkin seed pesto darker than basil pesto?
Pumpkin seeds and pumpkin seed oil naturally produce a deeper green-brown colour. The shade is normal and the flavour should be rich and nutty.
Can I make the pesto ahead?
Yes. Keep it refrigerated in a sealed jar for up to 2 days, with a thin layer of oil over the surface.
