Pesto doesn’t have to mean basil and pine nuts. In fact, once you realize you can throw almost any green herb, nut, or seed into a food processor with garlic and oil, a whole world opens up.
This version leans into fall flavors without being overly sweet or pumpkin-spice-everything. The roasted garlic brings a mellow, almost caramelized depth that raw garlic just can’t touch.
Toss it with pasta, spread it on sandwiches, dollop it on roasted vegetables, or thin it out with a little extra oil for a killer salad dressing!
Why You’ll Love This Recipe
This pesto is a welcome change if you’re tired of the same old basil version. The roasted garlic is sweet and buttery instead of sharp and biting, which makes the whole thing more balanced.
Fresh sage gives it a sophisticated, herbaceous flavor that actually tastes like fall without relying on pumpkin puree or spices.
Pumpkin seeds are not only budget-friendly, but they also add a creamy texture when blended.
You can make a big batch and freeze it in ice cube trays for quick weeknight meals. It comes together in about 15 minutes of active work, and most of that is just waiting for the garlic to roast.
The flavor is complex enough to impress guests but simple enough that you’ll actually make it on a random Wednesday. Plus, it’s naturally vegetarian and gluten-free, so it works for most dietary needs without any substitutions.
Ingredients
- 1 large head of garlic
- 3 tablespoons olive oil (for roasting), plus more for drizzling
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh sage leaves, packed (about 2-3 bunches)
- ½ cup fresh parsley leaves
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
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Instructions
Roast the Garlic:
Preheat your oven to 400°F. Slice the top ¼ inch off the garlic head to expose the cloves.
Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up tightly. Roast for 40-45 minutes until the cloves are golden brown and completely soft.
Let it cool for a few minutes, then squeeze the roasted cloves out of their papery skins. Set aside.
Toast the Pumpkin Seeds:
While the garlic roasts, add the pumpkin seeds to a dry skillet over medium heat. Toast them for 4-5 minutes, stirring frequently, until they’re fragrant and starting to pop.
Some will puff up slightly and turn golden. Remove from heat and let them cool completely.
Make the Pesto:
Add the cooled pumpkin seeds to a food processor and pulse until they’re roughly chopped. Add the sage leaves, parsley, and roasted garlic cloves.
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Pulse several times until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a thick, slightly chunky paste.
Add the Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes if using. Pulse until combined, scraping down the sides as needed.
Taste and adjust the seasoning with more salt, lemon juice, or a drizzle of olive oil if it seems too thick. The consistency should be spreadable but not runny.
Store or Serve:
Use immediately or transfer to an airtight container. Drizzle a thin layer of olive oil over the top to prevent browning.
Refrigerate for up to one week, or freeze in ice cube trays for up to three months.
Print
Roasted Garlic & Sage Pumpkin Seed Pesto
This fall-inspired pesto swaps traditional basil for fresh sage and uses toasted pumpkin seeds instead of pine nuts, creating a rich, earthy sauce with serious depth.
- Total Time: 55 minutes
- Yield: About 1½ cups 1x
Ingredients
- 1 large head of garlic
- 3 tablespoons olive oil (for roasting), plus more for drizzling
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh sage leaves, packed (about 2–3 bunches)
- ½ cup fresh parsley leaves
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F. Slice the top ¼ inch off the garlic head to expose the cloves.
- Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up tightly. Roast for 40-45 minutes until the cloves are golden brown and completely soft.
- Let it cool for a few minutes, then squeeze the roasted cloves out of their papery skins. Set aside.
- While the garlic roasts, add the pumpkin seeds to a dry skillet over medium heat. Toast them for 4-5 minutes, stirring frequently, until they’re fragrant and starting to pop.
- Some will puff up slightly and turn golden. Remove from heat and let them cool completely.
- Add the cooled pumpkin seeds to a food processor and pulse until they’re roughly chopped. Add the sage leaves, parsley, and roasted garlic cloves.
- Pulse several times until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a thick, slightly chunky paste.
- Add the Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes if using. Pulse until combined, scraping down the sides as needed.
- Taste and adjust the seasoning with more salt, lemon juice, or a drizzle of olive oil if it seems too thick. The consistency should be spreadable but not runny.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
