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nut free pesto pasta vegan recipes with pumpkin seeds pepitas pesto sauce recipe healthy dairy free italian pasta

Pumpkin Seed Pesto

Kelly Jensen
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 flavorful no cook pesto sauce is ready in just 10 minutes in your blender or food processor!
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dip, Dressing, Sauce
Cuisine American, Italian, Vegan
Servings 8 servings
Calories 160 kcal

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 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

Calories: 160kcalCarbohydrates: 2gProtein: 2gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 6mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 959IUVitamin C: 13mgCalcium: 26mgIron: 1mg
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