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Pine Nut & Pumpkin Seed Pesto Pasta

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people


  • 1 bunch fresh coriander
  • 2 tbsp pine nuts
  • 2 tbsp pumpkin seeds
  • 4 tbsp extra virgin olive oil (EVOO)
  • ½ lemon (juiced)
  • salt + pepper
  • handful cherry tomatoes


  • Add pasta to a saucepan of boiling water and cook according to instructions.
  • Heat a frying pan on a medium-high heat and add the pine nuts and pumpkin seeds and toast until brown.
  • Whilst the pine nuts and pumpkin seeds are toasting, place coriander, lemon juice, EVOO, salt & pepper to the food processor.
  • Once lightly browned/toasted, add the pine nuts and pumpkin seeds to the food processor. Blend until a nice consistency.
  • Drain pasta when cooked.
  • Stir pesto through and top with tomatoes.
  • Serve with a side salad.


Essential Equipment

Food processor

Find your Ingredients

Pasta - There are lots of pasta to choose from. I used brown rice gluten-free pasta. I also highly recommend San Remo range for their pulse pasta range.
Extra Virgin Olive Oil - I recommend Cobram Estate and you will find this in the oils aisle.
Pine nuts & pumpkin seeds - Baking aisle or healthy foods aisle.
Note: All ingredients are available in all major supermarkets - no trekking to the health food store here! 

Course Main Dish