Simple & delicious nut-free Pumpkin Seed Pesto Recipe that you can make in under 5 minutes - and yes of course it's vegan!
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Nut-free Pumpkin Seed Pesto
The best recipes happen spontaneously, as did this super tasty Pumpkin Seed Pesto Recipe. Or rather, it actually happened when I ran out of cashews, which I usually make my homemade vegan pestos with. As a result of this little kitchen emergency (because it's totally an emergency when you're hungry for a good ol' pesto!) I had to get creative and so this delicious vegan pesto was born!
It's super easy to make, provided you have a food processor. Generally speaking, the smaller your processor is, the better. If your processor is too big then it might be difficult to blend the pesto properly without adding more liquid.
However, If you're struggling to have everything come together nicely in your food processor, you can add 1-2 tablespoon water and hopefully it'll run smoother.
I've served the pesto alongside some delicious vegan gnocchi (check out the Cucina ones at Aldi, they're vegan!) - and completed the dish with some oven-roasted cherry tomatoes, which complimented the garlicky pesto perfectly with their sweet juiciness. Of course, you can add your pesto to whatever tickles your fancy, whether that's gnocchi, pasta or grilled veggies.
Ingredients
- pumpkin seeds - use any leftover seeds to make pumfu tofu!
- nutritional yeast
- extra virgin olive oil
- garlic
- fresh basil
- fresh spinach
- lemon juice
- onion powder
- sea salt
- black pepper
Equipment
- Food Processor
Instructions
Firstly, put your pumpkin seeds into your food processor along with the nutritional yeast and olive oil and process until the pumpkin seeds have been roughly chopped up and broken down.
Next, add the garlic, basil, spinach and lemon and pulse until you're left with a deliciously smooth pesto.
All you have to do now is mix in the onion powder, salt and pepper, and that's it! I told you it was easy 😉
Now that it's ready, you can serve your pesto either instantly or scoop it into an airtight container and put it in the fridge - it should be good for up to 3 days.
This recipe is:
- 100% vegan
- gluten free
- nut free
- dairy free
- egg free
- easy to make in just 5 minutes
- super delicious
- extra garlicky
- storable in the fridge for up to 3 days
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📖 Recipe Card
Pumpkin Seed Pesto Recipe
Ingredients
- 25 g pumpkin seeds
- 2 tablespoon nutritional yeast
- 2 tablespoon Extra Virgin Olive Oil
- 2 cloves of garlic
- 2 handfuls of fresh basil
- 1 handful of fresh spinach
- juice of ½ lemon
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ black pepper
Instructions
- Add the pumpkin seeds to a small food processor alongside the nutritional yeast and olive oil and pulse until the pumpkin seeds are roughly broken down.
- Add the garlic, basil, spinach and lemon to the food processor and process until you get a smooth pesto.
- Finish the pesto by mixing in the onion powder, salt and pepper last and either instantly serve the pesto or keep it in an airtight container in your fridge for up to 3 days.
Looking for more vegan sauces, dips and dressings, then be sure to try the recipes below!
- Ultimate Vegan Big Mac Sauce Recipe
- Creamy Sun-dried Tomato Pasta Recipe
- Easy Vegan Caesar Salad Dressing
- The Ultimate Vegan Cheese Sauce Recipe
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