This quick and creamy vegan Pumpkin Seed Pesto is made without nuts, ready in just 5 minutes, and packed with protein, flavor, and nutrients! Perfect for pasta, sandwiches, salads, grain bowls, roasted veggies, or as a dip, this recipe is both delicious and versatile.
Unlike traditional pesto made with pine nuts, this version uses roasted pumpkin seeds (pepitas) for a budget-friendly, nut-free twist. Combined with basil, parsley, garlic, lemon juice, and nutritional yeast, this pesto is fresh, zesty, and 100% dairy-free.
Why You’ll Love This Pumpkin Seed Pesto
- 🌱 Nut-Free & Vegan: Allergy-friendly and dairy-free.
- ⏱ Quick & Easy: Ready in just 5 minutes, no cooking required.
- 💪 Protein-Packed: Thanks to pumpkin seeds, which also add crunch and nutrients.
- 💚 Versatile: Use it as a sauce, spread, dip, or marinade.
- 💰 Budget-Friendly: Pumpkin seeds cost less than pine nuts but taste just as good.
Ingredients
Here’s what you’ll need (see recipe card for full quantities):
- Pumpkin seeds (pepitas): Rich in protein, fiber, and minerals like zinc and magnesium. Roasted pepitas give the pesto a nutty, savory depth.
- Fresh basil: A classic pesto ingredient for that peppery, aromatic flavor.
- Fresh parsley: Brightens up the sauce and enhances the green color.
- Garlic: Adds bold flavor.
- Nutritional yeast (optional but recommended): A cheesy, umami boost without dairy, plus extra protein and B vitamins.
- Fresh lemon juice: Balances the flavors with a fresh, tangy kick.
- Olive oil (or water/aquafaba): Blends the sauce to creamy perfection.
- Salt: Enhances all the flavors.
Substitutions
- Parsley → Swap with cilantro, chives, or scallions.
- Pumpkin seeds → Try sunflower seeds, walnuts, pecans, or traditional pine nuts.
- Olive oil → Use water or aquafaba for an oil-free pesto.
- Nutritional yeast → Optional, but adds a cheesy flavor.
How to Make Pumpkin Seed Pesto Without Nuts
- Add pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice to a food processor.
- Blend while streaming in olive oil (or water/aquafaba), followed by ½ cup water.
- Blend until smooth, scraping the sides as needed.
- Adjust with more lemon juice, salt, or oil/water to reach your desired taste and texture.
Expert Tips
- For Oil-Free Pesto: Use only water or aquafaba.
- Roast Your Pepitas: Roast pumpkin seeds in a dry skillet for 3–5 minutes until golden for extra flavor.
- Texture Control: Add more olive oil for a creamier pesto, more water for a lighter sauce.
- Storage: Refrigerate in an airtight container for up to 3 days.
FAQs
Are pumpkin seeds and pepitas the same?
Yes! Pepitas are simply shelled pumpkin seeds.
Are roasted pepitas less healthy than raw?
Roasting slightly reduces nutrients but enhances flavor.
How do I roast pepitas?
Toast in a dry skillet over medium heat for 3–5 minutes until golden and fragrant.
Serving Ideas
This nut-free pesto is endlessly versatile:
- Toss with pasta for a quick dinner.
- Spread on sandwiches or wraps.
- Drizzle over roasted vegetables or grain bowls.
- Use as a marinade for tofu, tempeh, or plant-based proteins.
- Add to soups for a burst of flavor.
Recipe Card
Vegan Pumpkin Seed Pesto (Nut-Free, 5 Minutes)
- Prep Time: 5 mins
- Total Time: 5 mins
- Course: Side Dish, Sauce, Dip
- Cuisine: Vegan, Mediterranean
- Servings: 5
- Calories: 284 kcal
Ingredients
- 1 cup roasted pumpkin seeds (pepitas)
- 2 cups fresh basil
- 1 cup fresh parsley
- 4 garlic cloves
- 1 ½ tbsp nutritional yeast (optional)
- ¼ cup fresh lemon juice
- ½ cup olive oil (or water/aquafaba)
- Salt to taste
Instructions
- Place pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in a food processor.
- While blending, drizzle in olive oil (or water) and ½ cup water until smooth.
- Adjust consistency with more oil/water and season with salt and lemon to taste.
- Serve immediately or refrigerate for up to 3 days