Savory Pumpkin Seed Pesto
I love this recipe because it's a unique twist on traditional pesto, with a nutty flavor and a beautiful green color that brightens any dish.
Whenever I make this Savory Pumpkin Seed Pesto, I’m transported back to the cozy evenings spent with friends in my kitchen, experimenting with flavors.
Pumpkin seeds bring such a lovely earthiness to this dish, and it’s so simple to whip up!
I love tossing it with whole grain pasta or spreading it on toasted bread for a quick snack.
Plus, it’s packed with nutrients—what's not to love?
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw pumpkin seeds, also known as pepitas, because they're not only delicious but super nutritious too! Nutritional yeast gives that cheesy flavor without any nutritional yeast, and you can easily adjust the garlic to suit your taste. If you can’t find fresh basil, you could try using spinach or arugula instead, but keep in mind the flavor will change.
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days and look pretty too!
- •If you want a little kick, try adding a pinch of red pepper flakes for some heat.
Recipe Variations
- •Sometimes, I’ll throw in a handful of sun-dried tomatoes for a burst of flavor.
- •You could also swap out the basil for kale or cilantro for a different twist!
Storage & Freezing
Store your pesto in an airtight container in the fridge. If you want to keep it longer, you can freeze it in ice cube trays and pop them out as needed. Just thaw a cube when you’re ready to use it, and you're good to go!
Frequently Asked Questions
How long will this pesto last in the fridge?
It usually stays fresh for about a week, just make sure to keep it in an airtight container! The olive oil on top helps keep it from browning.
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I love this recipe because it's a unique twist on traditional pesto, with a nutty flavor and a beautiful green color that brightens any dish.
Ingredients
Instructions
- 1
Start by toasting the pumpkin seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently until they’re golden and fragrant. This step is optional but really enhances the flavor.
- 2
In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, garlic cloves, and nutritional yeast. Pulse a few times until everything is finely chopped.
- 3
Add the olive oil and lemon juice to the processor, along with the sea salt and black pepper. Blend until smooth, scraping down the sides as necessary.
- 4
Taste your pesto and adjust the seasoning if needed. If it’s too thick, feel free to add a little more olive oil or even a splash of water to reach your desired consistency.
- 5
Transfer the pesto to a jar or airtight container. Drizzle a little olive oil on top to help preserve it, and store it in the fridge.
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