Pumpkin Seed Pesto Pasta Sauce Recipe
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Jump to RecipeThis pumpkin seed pesto pasta sauce recipe is a bright and fresh sauce made with basil, pepitas, garlic, and olive oil. Vegan, nut free, and SO yummy!
Great for pastas, toast, and risotto. A fantastic flavorful addition to any meal – this flavorful no cook pesto sauce is ready in just 10 minutes in your blender or food processor.
This Nut Free Pumpkin Seed Pesto Is
- Bright
- Herby
- Fresh
- Loaded with Flavor
- Versatile
- Hearty
- Vegan, gluten free, nut free, dairy free!
Meal Prep Pumpkin Pesto!
You can easily meal prep this vegan pumpkin seed pesto recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a tasty homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go.
I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set
What Ingredients Do I Need For Nut Free Pumpkin Seed Pesto?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Pumpkin Seeds or Pepitas – I love delicious pumpkin seeds, this huge bag of them always goes fast in our pantry. They have a really wonderful nutty crunch.
- Fresh Basil
- Fresh Parsley
- Fresh garlic cloves
- Extra virgin olive oil
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Black Pepper
How Do I Make Pesto with Pumpkin Seeds?
- Toast the pumpkin seeds over low heat in a sauce pan – seeds should be fully toasted after about 3 to 4 minutes, so make sure to watch and stir them so they don’t burn.
- In a food processor or blender, add basil, parsley, toasted pumpkin seeds, garlic, pepper flakes, and lemon juice. Pulse a few times to break down the greens.
- Mix on low and pour in the olive oil until the pesto is a smooth consistency. Add salt and pepper, taste, and adjust seasonings as desired. Toss pesto with freshly cooked pasta, smash pesto with cooked chickpeas, or stir into risotto, mangia!
Other Nut-Free Vegan Recipes You’ll Love!
Vegan Nut Free Alfredo Sauce (Dairy Free, Gluten Free)
Crispy Tahini Tofu Wraps (Vegan, Gluten Free, Nut Free)
Homemade Chocolate Oat Milk (Vegan, Gluten Free, Nut Free)
Coconut Curry Lentils (Vegan, Gluten Free, Vegetarian)
Split Pea Soup with Butternut Squash Recipe (Vegan, Gluten Free, Whole30)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Pumpkin Seed Pesto
Ingredients
- 3/4 cup pumpkin seeds toasted
- 2 cups basil
- 1 cup fresh parsley
- 3 cloves garlic
- 1/8 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons lemon juice about 1 lemon
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon Sea Salt and Black Pepper
Instructions
- Toast the pumpkin seeds over low heat in a sauce pan – seeds should be fully toasted after about 3 to 4 minutes, so make sure to watch and stir them so they don’t burn.
- In a food processor or blender, add basil, parsley, toasted pumpkin seeds, garlic, pepper flakes, and lemon juice. Pulse a few times to break down the greens.
- Mix on low and pour in the olive oil until the pesto is a smooth consistency. Add salt and pepper, taste, and adjust seasonings as desired. Toss pesto with freshly cooked pasta, smash pesto with cooked chickpeas, or stir into risotto, mangia!
Nutrition
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