Arugula and Blood Orange Pumpkin Seed Pesto

Written by Eydie Desser

In the winter when Blood Oranges are abundant, I love their sweet/tart flavor so much, I try to find a way to put their delicious juice in everything I make. This unique take on pesto worked so well! The sweet/tartness of the orange balancing out the spiciness and earthiness of the arugula, combined with the richness of toasted pumpkin seeds, makes for a delicious spread for pizza crusts, pasta, zoodles and more.


  • 1/2 cup pepitas (pumpkin seeds)
  • 2 cups packed arugula
  • 2 tsp chopped garlic (about 2 medium-sized cloves)
  • 1/4 cup cilantro
  • 1-1/2 TB fresh lemon juice (or more to taste)
  • 1 TB fresh blood orange juice (or more to taste)
  • 1/4 cup GOE Vegetable Stock (or other no-salt vegetable stock)
  • 1/8 tsp. salt (optional) & freshly ground black pepper or red pepper flakes.


1- Place the pumpkin seeds in a dry skillet over medium heat, stirring every few seconds until lightly toasted.  About 2 minutes.

2- In the bowl of a food processor, place all of the other ingredients. Blend until smooth.

3- Taste and adjust seasoning to your liking, adding more lemon juice and/or blood orange juice to your liking, as well as a sprinkling of salt and pepper of your choice.

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