Creamy Vegan Pumpkin Seed Pesto (No Nuts!)

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Created on September 7th, 2025 at 04:52 pm

Bright, bold, and ready in 5 minutes

This 5-minute vegan pumpkin seed pesto is a total game-changer for anyone avoiding nuts or just looking to shake up their pesto routine! Made with roasted pepitas, fresh basil, parsley, and a zing of lemon, it’s bursting with bold, herby flavor and packs a punch of plant-based protein. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over roasted veggies, this is one of those low-waste, healthy vegan sauces you’ll want to keep on repeat. Plus, it’s oil-optional and totally customizable, making it perfect for meal prep or weeknight dinners. If you’ve ever wondered what to make with pumpkin seeds, start here!

Creamy pesto in a bowl with basil and lemon on the side

⏱️ Time Breakdown

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 5

📝 Ingredients List

1 cup roasted pumpkin seeds (pepitas)
2 cups fresh basil leaves
1 cup fresh parsley
4 garlic cloves, peeled
1½ tablespoons nutritional yeast (optional but recommended)
¼ cup fresh lemon juice
½ cup olive oil, or substitute water or aquafaba for oil-free version
Salt, to taste
Optional: Up to ½ cup water, to thin as needed

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Food processor or high-speed blender
Measuring cups & spoons
Spatula
Citrus juicer (optional)
Airtight container for storage

🥣 Step-by-Step Beginner-Friendly Instructions

Add ingredients to processor: In the bowl of a food processor, add the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice.
Begin blending: Start pulsing the mixture while slowly streaming in the olive oil through the feeder tube. 🌀
Adjust consistency: Add water a little at a time (up to ½ cup) until the pesto reaches your desired consistency. Blend until mostly smooth.
Season: Taste and season with salt and more lemon juice if needed.
Scrape & blend again: Scrape down the sides of the processor with a spatula to ensure everything is well incorporated, then pulse one last time. ✅
Serve or store: Use immediately or transfer to an airtight container. Store in the fridge for up to 3 days. 🍋

💡 Pro Tips

Oil-Free Option: Swap olive oil for water or aquafaba for a lighter, oil-free pesto.
Roasting Pepitas: For extra flavor, toast raw pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until golden and fragrant.
Make It Creamier: Add more olive oil and reduce water for a creamier, richer texture.
Meal Prep Friendly: Freeze pesto in ice cube trays, then transfer to a freezer bag for quick, single-serve portions!

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	284	6g	5g	28g	2g	1g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.