Pumpkin Seed Pesto (Nut-Free) is my kind of kitchen magic—simple ingredients, big flavor, and a whole lot of “why didn’t I make this sooner?” If you’ve ever stared at a bag of pumpkin seeds wondering what to make with pumpkin seeds besides trail mix, this recipe will be your new best friend. It’s creamy, vibrant, and safe for folks avoiding nuts, plus it’s one of my favorite low waste recipes since you can use the whole seed. This is the sauce that turns a plain weeknight dinner into something you’d proudly serve company—without needing a culinary degree or a stack of dirty dishes.
Table of Contents
Why You’ll Love This Pumpkin Seed Pesto (Nut-Free)
First off, it’s allergy-friendly. No pine nuts, no walnuts—just buttery vegan pumpkin seeds that blend into a silky base. It’s also a healthy vegan sauce that you can toss on pasta, spread on toast, swirl into soup, or even use as a quick pumpkin seed dressing for salads. Basically, it’s a flavor Swiss Army knife.
Ingredients
- Raw pumpkin seeds – the star of this vegan pumpkin seed recipe, giving us creamy body and earthy flavor.
- Fresh basil – for that classic pesto aroma and bright green color.
- Garlic – because pesto without garlic is just salad dressing with dreams.
- Lemon juice – a splash of sunshine to brighten everything up.
- Olive oil – smooths it out and carries all the flavors.
- Salt and pepper – the little things that make the big difference.
- Optional: nutritional yeast – for a cheesy flavor without dairy.
Step-by-Step Directions
- Toast the pumpkin seeds in a dry skillet over medium heat until they’re lightly golden and smell nutty. This wakes up their flavor in the best way.
- Toss the seeds into a food processor along with the basil, garlic, lemon juice, and nutritional yeast (if using). Pulse until chunky.
- Drizzle in the olive oil while blending until it’s creamy and spreadable. Taste, then season with salt and pepper.
- Adjust the texture—add a splash of water if you like it thinner for a pumpkin seed dressing, or keep it thick for spreading.
- Serve immediately or store in the fridge for up to a week (if it lasts that long).
Tips From My Texas Kitchen
- If your basil looks a little sad, mix in some spinach or parsley—this is one of those low waste recipes where you can use what you’ve got.
- For extra punch, add a pinch of red pepper flakes.
- If you’re making this as part of a pumpkin diet recipe, skip the extra oil and thin it with a touch of water or veggie broth.
Personal Story
I first made this when my niece came to visit and announced she was “vegan now… and allergic to nuts.” My mama’s pesto recipe was off the table, but we still had a jar of vegan pumpkin seeds in the pantry. We whipped this up together, and she declared it “the best pesto ever”—and coming from a teenager, that’s basically a Michelin star.
FAQs
Can I use roasted salted pumpkin seeds?
Yes, but cut back on added salt and skip the toasting step.
Can I freeze this pesto?
Absolutely. Freeze it in ice cube trays for quick weeknight portions—great for recipes using pumpkin seeds all year round.
Can I make this without oil?
Yep. Replace it with water or broth for a lighter, healthy vegan sauce.
Whether you’re looking for a quick pasta topper, a fresh twist on vegan pumpkin seed recipes, or a way to sneak in more greens without a salad, this Pumpkin Seed Pesto (Nut-Free) is going to be a staple in your kitchen. It’s proof that you don’t need nuts to have bold, satisfying flavor—and your blender’s about to become your best cooking buddy.
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Pumpkin Seed Pesto (Nut-Free): A Creamy, Flavor-Packed Sauce You’ll Make on Repeat
- Total Time: 15 minutes
- Yield: 12 servings (about 1½ cups; 2 Tbsp per serving) 1x
Description
Pumpkin Seed Pesto (Nut-Free) is a creamy, bright, vegan sauce made with toasted pepitas, basil, garlic, and lemon. It’s allergy-friendly, pantry-simple, and perfect for pasta, grain bowls, sandwiches, and as a pourable pumpkin seed dressing.
Ingredients
1 cup (140 g) raw hulled pumpkin seeds (pepitas) — toast for deeper flavor
2 packed cups (50 g) fresh basil leaves — classic pesto aroma and color
3 cloves garlic (10 g), roughly chopped — bold savory backbone
1/4 cup (60 ml) fresh lemon juice — brightness and balance
1/2 cup (120 ml) extra-virgin olive oil — silky body and richness
3 tablespoons (18 g) nutritional yeast — cheesy, dairy-free depth
1/2 teaspoon kosher salt — seasons everything
1/4 teaspoon freshly ground black pepper — gentle warmth
2–4 tablespoons (30–60 ml) cold water — adjust to desired consistency
Optional: 1/4 teaspoon red pepper flakes — subtle heat
Instructions
1. Warm a dry skillet over medium heat. Add pepitas and toast, stirring often, until lightly golden and a few start to pop, 4–5 minutes. Transfer to a plate to cool 2 minutes.
2. To a food processor, add cooled pepitas, basil, garlic, lemon juice, nutritional yeast, salt, and pepper. Pulse 10–12 times until finely chopped.
3. With the motor running, stream in olive oil. Process until mostly smooth, scraping down the bowl once.
4. Blend in 2 tablespoons water for a scoopable pesto; add up to 4 tablespoons for a pourable pumpkin seed dressing.
5. Taste and adjust: more lemon for brightness, salt/pepper to preference. Pulse in red pepper flakes if using.
6. Serve right away or store airtight in the fridge up to 1 week, or freeze in ice-cube trays up to 3 months.
Notes
For a milder herb flavor, swap half the basil with baby spinach or parsley.
Use roasted salted pepitas if that’s what you have; skip toasting and reduce added salt.
For oil-free: replace olive oil with cold water or vegetable broth, adding slowly until creamy.
Serving ideas: toss with hot pasta and a splash of cooking water; spread on toast with tomatoes; dollop on roasted vegetables; drizzle over salads or grain bowls.
This nut-free pesto is perfect for vegan pumpkin seed recipes, low waste recipes, and healthy vegan sauces.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blender/Food Processor
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0.5 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
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