This nut free vegan pumpkin seed pesto is a bright and fresh sauce made with basil, pepitas, garlic, and olive oil. Great for pastas, toast, and risotto! A fantastic flavorful addition to any meal – this healthy 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 healthy 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?
- Pumpkin Seeds or Pepitas – I love these delicious pumpkin seeds from Anthony’s Organics, this huge bag of them is such a great value online. They are organic and have a really wonderful nutty crunch.
- Fresh Basil
- Fresh Parsley
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Lemon Juice: Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
Easy Weeknight Pesto – Vegan and Nut Free!
This pumpkin seed pepita pesto recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
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)
Get the Same Ingredients I Used For My Vegan and Nut Free Pepitas Pesto Recipe!
As always, if you make this vegan and nut free pepita pumpkin seed pesto sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Pumpkin Seed Pesto (GF, Nut Free)
Ingredients
- 3/4 cup pumpkin seeds toasted
- 2 cups basil
- 1 cup parsley
- 3 cloves garlic
- 1/8 teaspoon red pepper flakes
- 2 tablespoons lemon juice about 1 lemon
- 1/2 cup olive oil
- 1/2 teaspoon Himalayan Sea Salt and Pepper to Taste
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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