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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