This Pumpkin Seed Pesto is a rich, herbaceous, and nut-free take on the traditional Italian favorite. Made with toasted pepitas (pumpkin seeds), fresh basil and parsley, garlic, and olive oil, this pesto is both dairy-free and full of vibrant, earthy flavor. Ideal for tossing with pasta, spreading on sandwiches, or serving as a dip, it’s a quick and healthy condiment you’ll want to keep on hand.

Why You’ll Love This Recipe

Nut-free and dairy-free: Perfect for those with dietary restrictions or allergies.
Quick to prepare: It comes together in just 10 minutes with minimal ingredients.
Versatile: Use it with pasta, grain bowls, roasted vegetables, or as a sandwich spread.
Full of flavor: Toasted pumpkin seeds and fresh herbs bring a robust, earthy profile that’s both bold and satisfying.
Nutrient-rich: Packed with healthy fats, antioxidants, and plant-based protein.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

raw pumpkin seeds (pepitas)
fresh basil leaves
fresh parsley leaves
garlic cloves, peeled
extra virgin olive oil
lemon juice
nutritional yeast (or Parmesan, if not dairy-free)
sea salt
freshly ground black pepper
water, as needed to thin

Directions

Toast the Seeds (Optional):
For extra depth of flavor, toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, stirring occasionally until fragrant and golden. Let them cool slightly before using.
Blend the Base:
In a food processor, combine the pumpkin seeds, basil, parsley, and garlic. Pulse until the mixture is finely chopped.
Add Liquids and Seasoning:
Add the lemon juice, olive oil, nutritional yeast (or Parmesan), salt, and pepper. Blend until smooth and creamy.
Adjust Consistency:
For a thinner pesto, add additional olive oil or a few tablespoons of water and blend again. Adjust salt, lemon juice, or seeds as needed for your preferred taste and texture.
Store:
Transfer the pesto to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Servings and timing

Servings: 10 (about 2 tablespoons per serving)
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

Add greens: Substitute or combine basil with spinach, arugula, or kale for a different flavor.
Make it spicy: Add a pinch of red pepper flakes or a small piece of fresh chili.
Citrus swap: Use lime juice instead of lemon for a zesty twist.
Creamier texture: Blend in a small avocado or a spoonful of tahini for added richness.
Different seeds: Try sunflower seeds or hemp seeds as an alternative to pepitas.

Storage/Reheating

Store the pesto in a tightly sealed jar or container in the refrigerator for up to 5 days. To preserve its color, pour a thin layer of olive oil on top. For longer storage, freeze in small containers or ice cube trays, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator and stir before using.

FAQs

Can I use roasted pumpkin seeds instead of raw?

Yes, roasted unsalted pumpkin seeds can be used, but the flavor will be slightly deeper and more intense.

Is this pesto vegan?

Yes, when using nutritional yeast instead of Parmesan, this pesto is completely vegan.

Can I freeze pumpkin seed pesto?

Absolutely. It freezes very well and can be thawed as needed for quick meals.

Can I make this without a food processor?

A high-powered blender can work, though it may require stopping and scraping down the sides more frequently.

What pasta pairs best with this pesto?

It works beautifully with spaghetti, penne, fusilli, or even as a base for cold pasta salads.

Is this pesto keto-friendly?

Yes, it’s low in carbs and high in healthy fats, making it suitable for keto and paleo diets.

Can I substitute another herb for basil?

Yes, you can use cilantro, mint, or arugula for a different flavor profile.

How can I make this pesto creamier?

Blend in a spoonful of Greek yogurt (if not dairy-free) or a splash of plant milk for a smoother texture.

What can I serve with pumpkin seed pesto besides pasta?

Try it on toast, sandwiches, roasted vegetables, grain bowls, or as a dip for crackers and raw vegetables.

Does nutritional yeast taste like cheese?

Nutritional yeast has a naturally cheesy, nutty flavor that makes it a great substitute for Parmesan in dairy-free recipes.

Conclusion

Pumpkin Seed Pesto is a bold, vibrant, and healthy twist on the traditional pesto, offering a nut-free, dairy-free alternative without sacrificing flavor. Whether you’re spooning it over pasta, swirling it into soup, or using it as a sandwich spread, this pesto adds a delicious depth to any dish. Quick to make and easy to store, it’s a staple you’ll want to keep in your fridge or freezer for busy weeknights and inspired meals.

Pumpkin Seed Pesto

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Author: Mari
Total Time: 10 minutes
Yield: 10 servings
Diet: Vegan

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Description

This Pumpkin Seed Pesto is a deliciously nutty, dairy-free twist on the classic Italian sauce. Made with roasted pepitas, fresh basil and parsley, garlic, and olive oil, this bold and earthy pesto is perfect as a pasta sauce, spread, or dip.

Instructions

Toast Seeds (Optional): In a dry skillet over medium heat, toast the pumpkin seeds for 3–4 minutes until fragrant and golden. Let cool.
Blend Base: Add pumpkin seeds, basil, parsley, and garlic to a food processor. Pulse until finely chopped.
Add Liquids: Add lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth.
Adjust Consistency: Add more olive oil or water for a thinner pesto as desired.
Taste & Adjust: Adjust seasoning to your preference with more lemon juice, salt, or seeds.