As the leaves turn gold and the air sharpens, the flavors of the season grow richer, deeper, and more grounded. Gone are the breezy herbs of summer—in their place come roasted roots, nutty grains, and bold, fragrant herbs like sage. And among fall’s pantry treasures, pumpkin seeds—or pepitas—stand out as the perfect base for a pesto that’s hearty, savory, and grounded in autumnal magic.
Pumpkin Seed and Sage Pesto is earthy, buttery, and deeply aromatic, with toasty notes from the seeds, sharp cheese, and the piney perfume of fresh sage leaves. It’s bold enough to stand up to roasted vegetables, warm enough to enrich pastas and meats, and versatile enough to swirl into soups or grain bowls.
In this post, you’ll learn how to craft this seasonal pesto, make smart variations, and explore all the delicious ways to use it across your fall menus.
Why Sage and Pumpkin Seeds Are a Perfect Pair
1. Sage – Fall’s Most Aromatic Herb
Sage is:
• Piney, peppery, and slightly camphorous
• Often paired with butternut squash, brown butter, or poultry
• Used fresh in pesto for intense fragrance and aromatic depth
2. Pumpkin Seeds (Pepitas) – Nutty and Toast
• A classic fall ingredient, often overlooked in pesto
• Add a rich, creamy texture and nutty, almost buttery base
• High in protein, zinc, and magnesium
Together, they create a pesto that’s less grassy than basil, more warming, and uniquely autumnal.
Ingredients in Pumpkin Seed and Sage Pesto
This pesto leans into the flavors of roasted fall dinners and Thanksgiving tables, while still being smooth and versatile.
1. Fresh Sage
• Just 8–10 leaves are plenty—sage is potent
• Balance with another green like parsley or baby spinach for color and texture
2. Pumpkin Seeds (Pepitas)
• Use hulled, unsalted pepitas
• Toast lightly in a pan to enhance their richness
3. Cheese
• Parmigiano Reggiano or Grana Padano adds salt and umami
• Pecorino adds bite, but may overpower sage—use sparingly
4. Garlic
• One small clove is enough
• Roasted garlic works beautifully for a mellow touch
6. Lemon Juice
• Adds just enough brightness to balance the deep flavors
• Prevents pesto from tasting too heavy
How to Make Pumpkin Seed and Sage Pesto – Step-by-Step
Ingredients:
• ½ cup hulled, toasted pumpkin seeds
• 8–10 fresh sage leaves
• 1 packed cup baby spinach or parsley
• ½ cup grated Parmigiano Reggiano
• 1 small garlic clove
• ½ cup extra virgin olive oil
• Juice of ½ lemon
• Salt and pepper to taste
Instructions:
1. Toast pumpkin seeds in dry skillet until just golden and popping; let cool
2. In food processor, pulse seeds and garlic until coarse
3. Add sage, spinach (or parsley), and cheese; pulse again
4. Slowly drizzle in olive oil while blending
5. Add lemon juice and season with salt and pepper
6. Blend until smooth but slightly textured
Flavor Profile – Nutty, Savory, and Boldly Aromatic
This pesto is:
• Toasty and rich from pumpkin seeds
• Bright and piney from sage
• Creamy from cheese and olive oil
• Deep and satisfying, like roasted squash or brown butter
It’s not delicate—it’s decadent.
Best Ways to Use Pumpkin Seed and Sage Pesto
Pasta Dishes:
• Toss with gnocchi or butternut squash ravioli
• Swirl into creamy linguine with mushrooms
• Use as a filling or sauce for stuffed shells
Fall Vegetables:
• Spoon over roasted carrots, acorn squash, or sweet potatoes
• Drizzle on sautéed Brussels sprouts
• Stir into a wild rice and roasted veggie bowl
Grains & Toasts:
• Add to barley risotto or farro salad
• Spread on whole grain toast with ricotta and honey
• Use as a dip for roasted pumpkin wedges
Proteins:
• Pair with roasted chicken or turkey
• Use as a finishing sauce for pork tenderloin
• Add to grilled tofu or tempeh bowls
Storage Tips
• Store in a sealed container in the fridge for 4–5 days
• Top with a layer of olive oil to prevent oxidation
• Freeze in small containers or ice cube trays for up to 3 months
• Stir well before use—pumpkin seeds can thicken pesto over time
Variations and Customizations
Vegan Version:
• Skip cheese
• Add:
• 1 tbsp nutritional yeast
• 1 tsp miso paste for umami
• A few drops of maple syrup to balance bitterness
Creamy Option:
• Blend in 1–2 tbsp mascarpone or Greek yogurt
• Great as a pasta sauce or dip for crusty bread
Spicy Twist:
• Add a pinch of crushed red pepper flakes
• Or blend in Calabrian chili paste for heat
A Pesto That Wears Flannel
Pumpkin Seed and Sage Pesto is pesto at its coziest—a warming, richly flavored sauce that captures everything we love about fall. It’s rustic without being rough, elegant without being fussy, and endlessly adaptable for weeknight cooking or holiday tables.
So when basil disappears from the garden and your kitchen turns toward sweaters and spice, make this pesto. Let it carry you through the season, one spoonful at a time.
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