Why You’ll Love This Pumpkin Seed Pesto Crostini

• A brilliant flavour twist. The pumpkin seeds offer a toastier, more robust base than traditional pine nuts, giving the pesto a unique character that’s both familiar and excitingly new.
• Incredibly quick to assemble. Once you have your components ready, you’re literally minutes away from serving a crowd-pleasing appetizer. It’s perfect for last-minute guests or when you need a quick snack that feels special.
• So versatile. While we’re focusing on crostini today, this pesto is a star in its own right. You’ll find yourself slathering it on pasta, grilled chicken, or even stirring it through roasted vegetables.
• A fantastic texture experience. You get the satisfying crunch of the toasted baguette, the creamy-yet-grainy texture of the pesto, and the little pops of whole pumpkin seeds if you choose to garnish with them. It’s a real party in your mouth.

Ingredients & Tools

• 1 baguette, cut into ½-inch thick slices
• 2 tbsp extra virgin olive oil, for brushing
• 1 cup fresh basil leaves, packed
• ½ cup raw pumpkin seeds (pepitas)
• 1 small garlic clove
• ¼ cup grated Parmesan cheese, plus extra for serving
• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• Salt and black pepper to taste
• Flaky sea salt for finishing (optional, but highly recommended)

Tools: A baking sheet, food processor or high-powered blender, a small skillet for toasting.

The quality of your ingredients really shines here, so don’t skimp. Fresh, vibrant basil and a good, fruity olive oil will make all the difference. And that flaky sea salt at the end? It’s not just for show—it adds a final burst of salinity and crunch that elevates the whole thing.

Serves: 6-8 as an appetizer | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why toast the seeds? Toasting is non-negotiable, honestly. It wakes up the oils in the pumpkin seeds, deepening their flavour from mild and green to nutty and complex. It only takes a few minutes but transforms the entire pesto.
• Can I use a different bread? A crusty baguette is ideal because it toasts up crisp and provides a sturdy base. A ciabatta loaf would also work well. Avoid soft, sandwich-style breads as they’ll become soggy.
• What about the garlic? We’re using it raw, so a little goes a long way. I recommend starting with one small clove. You can always add more after tasting the finished pesto. If you’re sensitive to raw garlic, you can quickly roast the clove with the bread for a mellower flavour.
• Is the lemon juice essential? Absolutely. It’s the secret weapon that cuts through the richness of the oil and cheese, brightening everything up and preventing the pesto from tasting flat. Freshly squeezed is the only way to go.

How to Make Pumpkin Seed Pesto Crostini

Serving Suggestions

Complementary Dishes

• A simple tomato and burrata salad — The creaminess of the burrata and the acidity of the tomatoes create a perfect, light contrast to the rich, nutty crostini.
• Roasted red pepper and white bean soup — These crostini are fantastic for dipping into a warm, velvety soup, making for a comforting and complete meal.
• Grilled lemon herb chicken — Serve the crostini on the side; the pesto flavours complement grilled chicken beautifully, tying the whole plate together.

Drinks

• A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes will mirror the lemon and basil in the pesto, creating a harmonious pairing.
• A light Italian lager — The carbonation and clean finish of a lager will cut through the richness of the pesto and cleanse the palate perfectly between bites.
• Sparkling water with a lemon twist — A non-alcoholic option that provides a refreshing, bubbly contrast that highlights the fresh ingredients.

Something Sweet

• Dark chocolate and orange biscotti — The bitter chocolate and bright citrus are a classic, elegant way to end a meal that started with these savoury bites.
• Lemon sorbet — It’s light, palate-cleansing, and continues the citrus theme from the pesto in a refreshing, sweet way.
• Almond ricotta cake — A not-too-sweet cake with a subtle nuttiness that feels like a natural progression from the pumpkin seeds.

Top Mistakes to Avoid

• Mistake: Burning the pumpkin seeds. This is the quickest way to introduce a bitter flavour that will overpower the entire dish. Toast over medium heat and stay close—they cook fast!
• Mistake: Soggy crostini. This happens if you assemble them too far in advance. The moisture from the pesto will soften the bread. Always assemble right before serving to maintain that essential crunch.
• Mistake: Over-processing the pesto. You’re aiming for a textured spread, not a completely smooth paste. A few pulses after adding the oil is usually enough. Over-blending can also heat the pesto, causing the basil to darken.
• Mistake: Skipping the taste test. Pesto needs balance. Before you spread it, taste it! It might need more salt to heighten the flavours, more lemon to add brightness, or even a splash of water to loosen it up.

Expert Tips

• Tip: Toast extra seeds. Set aside a tablespoon of the toasted pumpkin seeds before you blend the pesto. Use them as a garnish on top of the finished crostini for an extra layer of texture and visual appeal.
• Tip: Make the pesto ahead. You can make the pesto up to 2 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. Let it come to room temperature before using for the best flavour and spreadability.
• Tip: Get creative with toppings. While perfect on their own, these crostini are a fantastic base. Try adding a thin slice of ripe peach in the summer, or a piece of crispy prosciutto for a salty, meaty addition.
• Tip: Revive leftover crostini. If your toasted bread slices have softened after a day, pop them back into a 350°F (175°C) oven for 3-5 minutes to crisp them right back up.

FAQs

Can I make this pesto nut-free?
Absolutely! Pumpkin seeds are actually seeds, not tree nuts, making this recipe a great nut-free alternative to traditional pesto. It’s perfect for serving to friends with nut allergies. Just always double-check that your pumpkin seeds are processed in a nut-free facility if allergies are a serious concern.

How long will the assembled crostini last?
Honestly, they are best eaten immediately. The bread will start to soften within 30-60 minutes after assembling. For the best experience, I recommend storing the toasted bread and pesto separately. The toasted bread can be kept in an airtight container at room temperature for 2-3 days, and the pesto will last in the fridge for up to 3 days.

Can I freeze the pumpkin seed pesto?
You can, though the texture of the basil may change slightly upon thawing, becoming a bit softer. Freeze it in an ice cube tray for easy portioning, then transfer the cubes to a freezer bag. It will keep for up to 3 months. Thaw in the refrigerator overnight—it’s perfect for stirring into pasta straight from the freezer.

What can I use instead of basil?
This recipe is wonderfully adaptable! Try swapping the basil for fresh parsley, cilantro, or even arugula for a peppery kick. A combination of half basil and half spinach also works well and is a great way to use up greens. The pumpkin seed base will complement all of them beautifully.

My pesto is too thick. How can I thin it out?
No problem at all! The easiest fix is to add a teaspoon of warm water at a time and pulse to combine. You can also add a little more olive oil or lemon juice. Adding water is a great trick because it lightens the pesto without making it overly oily.