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 Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.