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.
Ingredients
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1 cup raw pumpkin seeds (pepitas)
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2 cups fresh basil leaves, packed
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1 cup fresh parsley leaves
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2-3 cloves garlic, peeled
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1/2 cup extra virgin olive oil (plus more as needed)
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Juice of 1 lemon (about 2 tablespoons)
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1/4 cup nutritional yeast (or Parmesan if not dairy-free)
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1/2 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
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Water to thin, as needed
Instructions
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Toast Seeds (Optional): In a dry skillet over medium heat, toast the pumpkin seeds for 3–4 minutes until fragrant and golden. Let cool.
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Blend Base: Add pumpkin seeds, basil, parsley, and garlic to a food processor. Pulse until finely chopped.
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Add Liquids: Add lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth.
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Adjust Consistency: Add more olive oil or water for a thinner pesto as desired.
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Taste & Adjust: Adjust seasoning to your preference with more lemon juice, salt, or seeds.
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Store: Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Notes
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For a richer, toastier flavor, don’t skip toasting the pepitas.
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Use water instead of more oil for a lighter version.
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Swap parsley for cilantro or add spinach for extra greens.
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Great on pasta, toast, veggies, or grain bowls.
- Prep Time: 10 minutes
- Category: Sauce, Condiment
- Method: Blending
- Cuisine: Italian-Inspired
Nutrition
- Calories: 180 kcal per 2 tbsp serving
