Pesto Parmesan Pumpkin Seeds

Pesto and Parmesan are always good together. Add pumpkin seeds and it just gets better.

Pesto and Parmesan are always good together. Add pumpkin seeds and it just plain gets better.

Pesto is bursting with fresh basil flavor, olive oil, pine nuts and Parmesan cheese. We’ve added a scoop of that awesomeness to roasted pumpkin seeds, along with some more Parmesan cheese (because we always want more Parm, right?) and the result is the ultimate savory pumpkin seed.


Pesto Parmesan Pumpkin Seeds

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 and 1/2 cups pumpkin seeds
  • 1 Tbsp. vegetable oil
  • 1/4 tsp. table salt
  • 1/4 cup shredded Parmesan cheese
  • 2 Tbsp. prepared basil pesto
  • 1 tsp. coarse sea salt
  • 1/2 tsp. coarse black pepper


  1. Preheat the oven to 300ºF. Line a large pan with parchment paper.
  2. Arrange the pumpkin seeds in a single layer on the parchment and toss with oil and table salt. Roast until dried and browned, 30-40 minutes.
  3. In a medium bowl, combine the Parmesan, pesto, sea salt and pepper. Add the pumpkin seeds and stir. Return seeds to pan and roast for 10 minutes longer. Cool pan on a cooling rack.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!