Borage Pesto

Try a different kind of pesto by using borage instead of basil. Tastes great with noodles. Use young borage leaves.

Prep Time:
10 mins
Total Time:
10 mins
10 servings


  • 1 ½ cups borage leaves

  • 2 tablespoons pumpkin seeds

  • 2 tablespoons freshly grated Parmesan cheese

  • 1 clove garlic, or more to taste

  • salt

  • 4 tablespoons extra-virgin olive oil, plus more as needed


  1. Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.

  2. Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.

Nutrition Facts (per serving)

66 Calories
7g Fat
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 66
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 26mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 1g
Vitamin C 5mg 24%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 79mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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