Kelly JensenThis pumpkin seed pesto 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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- 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
- 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.
- Olive Oil: I like to use this delicious 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.
- 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 tasty 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 quick 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)
Share This Vegan and Nut Free Pepitas Pesto Recipe!
If you make this easy pumpkin seed pesto 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 recipes!
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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 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!
Notes
Save Money on Organic Produce
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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