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Roasted Pumpkin Pesto


  • 70g of Roasted Pumpkin Seeds
  • 4tbsp of Grated Parmesan Cheese
  • 1 Chilli
  • Sprig of Coriander
  • 6 tbsp Olive Oil


  • 20ml Rapeseed Oil
  • 15ml Olive Oil
  • 35g Lemon Juice
  •  4g Honey
  •  2g Salt



About the Salad

This is an easy 15-minute recipe from prep to finish, You can either use all of the pesto immediately in a large meal or store some in a glass jar with a lid in the fridge. 


  1. Blend Pumpkin Seeds in a Liquidiser.
  2. Add Corriander, Parmesan Cheese, Garlic, Chilli & Olive Oil.
  3. Blend until ingredients feel smooth.
  4. Use a spatula to remove excess ingredients.

Veolia, a simple pumpkin pesto recipe.


Roasted Pumpkin Seed