Scallion and Pumpkin Seed Pesto Recipe

Name: Scallion and Pumpkin Seed Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp. chopped garlic; 3 c. Sliced scallions; 2 tbsp. stemmed tarragon leaves; 1 tsp. sugar; 1 tsp. kosher salt; 1 tsp. ground black pepper; 1/2 c. extra-virgin olive oil; 1/4 c. roasted, shelled, and salted pumpkin seeds; 3/4 c. finely grated Parmesan cheese; 1 splash pumpkin seed oil

Servings: persons

1
In a food processor, combine garlic, scallions, tarragon, sugar, salt, and pepper.
2
Pulse until garlic, scallions, and tarragon just come together but are not paste-like.
3
With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary.
4
Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary.
5
Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky).
6
Transfer pesto to a bowl and stir in Parmesan and pumpkin seed oil or sesame oil.
7
Season with salt to taste.
8
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9
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694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tbsp. chopped garlic, 3 c. Sliced scallions, 2 tbsp. stemmed tarragon leaves, 1 tsp. sugar, and more.

Yes, Scallion and Pumpkin Seed Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallion and Pumpkin Seed Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions