Why You’ll Love This Pumpkin Seed Pesto Crostini

• A brilliant, budget-friendly twist. Pumpkin seeds (pepitas) are typically much more affordable than traditional pine nuts, but they deliver an incredible, toasty flavor that feels both familiar and excitingly new.
• Unbeatable texture in every single bite. You get the crispness of the toasted bread, the creamy-yet-grainy spread of the pesto, and the satisfying crunch of the seed topping—it’s a real symphony for your senses.
• It’s incredibly versatile and forgiving. Don’t have a baguette? Use ciabatta. Out of basil? Try a mix with arugula or parsley. This recipe is a wonderful template for your own kitchen experiments.
• They are the ultimate make-ahead hero. You can toast the bread and whip up the pesto hours (or even a day) in advance. Assembling them just before serving means you get to enjoy the party, too.

Ingredients & Tools

• 1 baguette, sliced into ½-inch thick rounds
• 2 tbsp extra virgin olive oil, for brushing
• 1 cup raw, shelled pumpkin seeds (pepitas), divided
• 2 cups fresh basil leaves, packed
• 1 small garlic clove
• ½ cup freshly grated Parmesan cheese
• ½ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• ¼ tsp fine sea salt, plus more to taste
• ¼ tsp freshly cracked black pepper
• 1 pinch red pepper flakes (optional, for a little heat)

Tools: A baking sheet, food processor or high-speed blender, a small skillet for toasting, and a brush for the oil.

The quality of your ingredients really shines here, so use the best extra virgin olive oil you comfortably can—it’s the backbone of the pesto’s flavor. And that fresh lemon juice? It’s not just for acidity; it brightens everything up and keeps the basil a vibrant green.

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

Before You Start: Tips & Ingredient Notes

• Toasting is non-negotiable. Please, please don’t skip toasting your pumpkin seeds. This single step transforms them from bland and chewy to fragrant, nutty, and crisp. It’s the secret to the pesto’s deep flavor.
• Your basil wants to be dry. After washing your basil leaves, make sure they are thoroughly dried in a salad spinner or with paper towels. Any excess water will thin out your pesto and make it less vibrant.
• Grate your own Parmesan. I know, it’s an extra step, but pre-grated cheese contains anti-caking agents that can prevent it from melting smoothly into the pesto. A microplane or the fine side of a box grater will give you the light, fluffy grate you need.
• Taste as you go—your palate is the boss. The amounts for salt, lemon, and pepper are starting points. Depending on your cheese’s saltiness and your personal taste, you might need a pinch more of this or a squeeze more of that. Adjust until it sings to you.

How to Make Pumpkin Seed Pesto Crostini

Serving Suggestions

Complementary Dishes

• A simple tomato and burrata salad — The creamy, mild burrata and juicy tomatoes provide a cool, refreshing contrast to the rich, herby crostini, creating a perfectly balanced appetizer spread.
• A warm bowl of roasted red pepper and tomato soup — These crostini are absolutely made for dipping. The sweet, smoky notes of the soup pair wonderfully with the nutty pesto.
• Grilled lemon-herb chicken or shrimp skewers — Serve these crostini alongside for a light yet complete meal. The bright, charred flavors of the grill complement the pesto beautifully.

Drinks

• A crisp, unoaked Sauvignon Blanc — The wine’s citrus and herbaceous notes will mirror the flavors in the pesto, creating a harmonious pairing that cleanses the palate between bites.
• A light Italian lager or a citrusy IPA — The carbonation and bitterness of a good beer cut through the richness of the pesto and cheese, making for a really refreshing combination.
• Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are all you need to highlight the fresh flavors without overpowering them.

Something Sweet

• Dark chocolate almond clusters — The bitterness of dark chocolate and the nuttiness of almonds are a sophisticated and simple way to end the meal on a high note after the savory pesto.
• Lemon sorbet or semifreddo — The sharp, clean citrus flavor is a palate-cleansing dream that feels light and elegant after the richer appetizer.
• Simple almond biscotti — You can dip them in a sweet dessert wine or coffee, continuing the nutty theme in a delightful, crunchy sweet form.

Top Mistakes to Avoid

• Mistake: Using stale or soft bread. The foundation of a great crostino is the crunch. If your bread isn’t fresh, it won’t toast properly and might become unpleasantly tough or chewy instead of crisp.
• Mistake: Blending the pesto into a smooth paste. Over-processing the pesto can heat it up and turn it brownish. More importantly, you lose that wonderful rustic texture that makes it so interesting. Pulse, don’t puree.
• Mistake: Assembling too far in advance. If the pesto sits on the bread for more than about 30 minutes, the moisture will start to soften the toast. For the best texture, assemble as close to serving as possible.
• Mistake: Skipping the cooling step for the seeds. Adding hot pumpkin seeds to the food processor will steam the basil and garlic, dulling their fresh, sharp flavors. Let them cool completely first.

Expert Tips

• Tip: Toast your bread from room temperature. If your baguette is cold from the fridge, it won’t get as crisp in the center. Let it sit out for 15-20 minutes before slicing and toasting for the perfect crunch.
• Tip: Rub the crostini with garlic. For an extra layer of flavor, take a raw garlic clove and gently rub it over the surface of the warm, toasted bread right after it comes out of the oven. It adds a subtle, aromatic punch.
• Tip: Freeze your pesto for future use. This pesto freezes beautifully. Spoon it into an ice cube tray, freeze solid, then pop the cubes into a freezer bag. You’ll have instant pesto ready for pasta, chicken, or a quick batch of crostini anytime.
• Tip: Add a touch of mint. Along with the basil, try adding 5-6 fresh mint leaves to the food processor. It adds a really lovely, bright, and unexpected complexity to the pesto that’s absolutely divine.

FAQs

Can I make this pesto nut-free?
Absolutely! This recipe is naturally nut-free if you use pumpkin seeds. Just always double-check that the seeds and any other ingredients are processed in a facility that is safe for your needs. Pumpkin seeds are a fantastic, safe alternative for those with tree nut allergies.

My pesto turned out a bit bitter. What happened?
Bitterness can sometimes come from over-processing the basil, which bruises the leaves, or from using older, woody basil stems. Make sure you’re using only the tender leaves. If it’s still bitter, a tiny pinch of sugar or an extra tablespoon of Parmesan cheese can help balance it out beautifully.

How far in advance can I prepare the components?
The toasted baguette slices can be stored in an airtight container at room temperature for up to 2 days. The pesto can be made up to 3 days in advance; store it in the fridge with a thin layer of olive oil on top to prevent browning. Assemble the crostini the day you plan to serve them.

Can I use a different type of cheese?
Of course! Pecorino Romano will give you a sharper, saltier kick. For a dairy-free version, a tablespoon of white miso paste can provide a wonderful savory, umami depth that mimics the cheese’s role surprisingly well.

What can I do with leftover pesto?
Oh, the possibilities! Toss it with hot pasta, swirl it into scrambled eggs or a frittata, use it as a marinade for chicken or fish, dollop it on a baked potato, or even mix it into mayonnaise for an incredible sandwich spread. It’s a flavor powerhouse!