Have you ever heard about chunky pesto? Get ready, because this is one of the most useful condiments you can keep in your fridge. Fresh, vibrant, and loaded with nutrients, this pesto is basically vitamins in a jar.
I love herbs. I grow them in my little garden, which means I am always looking for ways to use them before they wilt. And let me tell you that one of the very best ways to use basil is actually by making a pesto.
And who doesn’t know pesto? Anyone? I thought so.
What is Pesto
Pesto is this gloriously fresh Italian condiment made with fresh basil, nuts, parmesan, and olive oil. It is ridiculously easy to make – all it takes is tossing everything in a food processor or crushing it with a mortar and pestle, and you are done in minutes.
The magic of pesto is that it’s flexible, it makes almost every meal better by adding it, and that taste? Oh, it is unforgettable.
Sure, you can buy it at the store, but trust me – the homemade pesto is completely on another level. Fresh, flavourful, healthy, and totally customizable to fit what you have.
Why This Recipe
There are about a million pesto recipes out there. So why make this one?
Because this is not your standard silky-smooth pesto. This is a rustic, chunky, authentic-style pesto that is affordable, nourishing, and with my own “Biba twist.”
I use pumpkin seeds and hemp seeds for a slightly nuttier bite and extra nutrients. The result is a pesto with real texture and wild character.
As an Amazon affiliate, I earn from qualifying purchases, at no extra cost to you.
What You’ll Need
Here is what makes this pesto chunky, delicious, and fun:
Fresh basil – A big handful, straight from your garden or farmers market. The fresher, the better. Just make sure it is washed well.
Pumpkin seeds – My little secret twist. Most pesto recipes use pine nuts or walnuts, but pumpkin seeds give a chunky bite and earthy flavour.
Garlic – Freshly grated for the best flavour.
Olive oil – Brings everything together.
Hemp seeds – My nutrition booster. You will not taste them, but they sneak in extra protein and good fats.
Parmesan cheese – The salty, cheesy ingredient that every pesto needs.
Salt and pepper – Because every great recipe needs seasoning for perfection.
Equipment You May Need
Mortar and pestle – The old-school, traditional way. A bit of work, but worth it for texture.
Blender or food processor – My go-to when I am short on time. Toss everything in, pulse a few times, and done. Easiest win every time.
Chunky Pesto
Course: CondimentsCuisine: ItalianDifficulty: Easy1
small jar5
minutes5
minutesFresh, chunky pesto recipe with basil, pumpkin seeds + parmesan. Easy, rustic, and perfect for pasta, pizza, salads, or bruschetta.
Ingredients
2 cups fresh basil leaves (stems removed)
¼ cup pumpkin seeds
2 tablespoons hemp seeds
3 tablespoons parmesan cheese
¼ cup olive oil
1-2 garlic cloves
Salt and black pepper to taste
Directions
- Wash and dry the basil. Remove stems and add the leaves into the food processor.
- Add pumpkin seeds and hemp seeds, straight in.
- Next comes the garlic and parmesan cheese.
- Drizzle in olive oil and pulse a few times. Do not over-blend, because you want a rustic, chunky texture, not a smooth hummus. Bits of pumpkin seeds should still peek through.
- Taste, adjust seasoning, and scoop into a jar. That is it - I told you it’s easy!
Notes
- You can absolutely substitute the pumpkin seeds with nuts, such as walnuts, pine nuts, or even almonds.
How to store the pesto
Keep the chunky pesto in a small jar in the fridge for up to two weeks. Drizzle a little extra olive oil on top before sealing to keep it fresh and bright green.
How to use it
Pesto is basically a food fairy godmother – it transforms anything it touches. Here are some of the most common ways the pesto can be used:
Pasta – Mix it with hot gnocchi or any pasta, add a sprinkle of parmesan, and you’ve got a delicious instant meal.
Salads – Mix into a bowl of roasted veggies or drizzle over greens. Add sourdough or croutons, and you get a healthy, filling lunch.
Pizza – Spread onto pita bread, top with cheese and fresh tomatoes, bake for a few minutes and you get the easiest homemade pizza.
Bruschetta – A dollop on toasted bread for the fanciest little snack or party snack to impress your guests.
A spread – How about spreading over a roasted chicken to fancy things up?
Honestly, the possibilities are endless. What’s your favourite way to enjoy pesto? Tell me below – I would love to know.
NO IDEA WHAT TO COOK?
Did You Make This Recipe?
Love This Recipe? Try These Next
Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
