Pumpkin seed pesto has been my kitchen hero more times than I care to admit. You know those days where dinner sneaks up and you haven’t even thought about what’s in the fridge? That’s when this pesto jumps in—no cooking, barely any chopping, and suddenly you look like you planned things out all along.
First, I should confess: I started making pumpkin seed pesto as a happy accident. I ran out of pine nuts and, in a moment of mild panic, grabbed a bag of roasted pumpkin seeds instead. Turns out, this little swap is a total win for fans and anyone on the hunt for . Also, it’s so bright and herby that even my picky kid eats it without complaint. So, if you’ve ever wondered , you’re in the right place. Let’s dive into a story that starts with chaos and ends with a big, green bowl of flavor.
My Kitchen Story
So, last week, I was halfway through prepping dinner and realized my beloved basil was starting to wilt. The panic was real! I grabbed some parsley, tossed in roasted pumpkin seeds, and blitzed everything together, hoping for a miracle. To my delight, this pumpkin seed pesto came together in minutes—no stove, no oven, just my trusty food processor and a little kitchen chaos. I even called my friend mid-blend to brag about my accidental genius. She asked if it would work on pizza, and I pointed her straight to this Baked Mediterranean Flatbread Pizza Recipe Easy And Delicious for inspiration. If you’ve ever been curious about or wondered how to whip up a for your salad, this is your sign to try it!
What Makes It Stand Out
Then, what truly makes this pumpkin seed pesto shine is its flexibility. Want it creamy? Add more olive oil. Craving a lighter, version? Just swap in water or aquafaba. Also, you can spoon it over pasta for a night, or toss it into a bowl of roasted veggies for a quick fix. Sometimes I even use it as a dip for leftover breadsticks—oops, did I say breadsticks? I meant, um, carrot sticks (my secret’s safe with you). For a festive twist, I once served it at Thanksgiving alongside Cranberry Turkey Stuffing Balls Baked Recipes—it was a hit! Finally, if you’re collecting , this one deserves a spot in your kitchen chaos survival kit.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Roasted pumpkin seeds | 1 cup |
| Fresh basil | 2 cups |
| Fresh parsley | 1 cup |
| Garlic cloves | 4 |
| Nutritional yeast (optional but recommended) | 1 ½ tablespoons |
| Fresh lemon juice | ¼ cup |
| Olive oil or water or aquafaba | ½ cup |
| Salt | To taste |
Handy Kitchen Helpers
First, let’s talk about the food processor—it’s the true hero in this pumpkin seed pesto recipe. Without it, getting that creamy texture just isn’t the same. However, if you only have a high-powered blender, that can work too, though you may need to scrape down the sides more often. I love using roasted seeds for a richer flavor, but if you want to keep things oil-free, swapping olive oil for aquafaba or water is a lifesaver. This makes the recipe perfect for those looking for Seed Oil Free Recipes or lighter Healthy Vegan Sauces. Next, you’ll want a good spatula on hand. Scraping down the bowl ensures every bit of basil and parsley gets blended in, so don’t skip that step! If you’re wondering What To Make With Pumpkin Seeds, this recipe is a fun answer, especially if you’re hunting for creative Vegan Pumpkin Seed Recipes. Also, for those following vegan or vegetarian diets, this is a great addition to your Pesto Vegetarian Recipes or Vegan Pasta Dinner Recipes. For extra guidance on healthy home cooking, I often check out nutrition tips from MyPlate—it’s a helpful resource for balancing flavors and nutrients. Finally, if you want to turn this into a real Superfood Pasta, toss it with your favorite noodles and a sprinkle of extra parsley. I’ve even served it alongside these Pan Fried Chicken Piccata Meatballs for a bright, zesty dinner, or stirred into a cozy bowl of One Pot Merry Me Chicken Pasta. No matter how you serve it, this pesto is always a crowd-pleaser.
Step-by-step method for a No-Cook recipe
Step 1
First, gather all your ingredients for the pumpkin seed pesto. Add 1 cup roasted pumpkin seeds, 2 cups fresh basil, 1 cup fresh parsley, 4 garlic cloves, 1 ½ tablespoons nutritional yeast, and ¼ cup fresh lemon juice into the bowl of a food processor. If you love Vegan Pumpkin Seeds, now is the time to use your favorite brand.
Step 2
Next, begin blending everything together. Slowly drizzle in ½ cup olive oil (or water, or aquafaba for Seed Oil Free Recipes). Pause a couple times to scrape down the sides so nothing gets stuck, which can happen even to the best of us. Continue to blend until the mixture is mostly smooth, but a little texture is fine.
Step 3
Then, adjust the consistency by adding more water or oil if needed. Taste and season with salt, adding a little extra lemon juice if you want more brightness. Finally, transfer your pumpkin seed pesto to a bowl and get ready to enjoy it as one of your new favorite Vegan Pumpkin Seed Recipes.
Tips and tricks to make this No-Cook recipe shine
For a richer flavor, always roast your pumpkin seeds before blending—just a few minutes in a dry skillet brings out their nuttiness. If you want to try other Healthy Vegan Sauces, consider swapping in different herbs or greens. Also, this pesto doubles as a Pumpkin Seed Dressing for salads or grain bowls. Leftovers keep well in the fridge for 2-3 days. For a super easy dinner idea, toss this pesto with pasta for a quick Vegan Pasta Dinner Recipes night. If you’re looking for hearty mains to pair with it, check out Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner or the comforting Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner. Don’t worry if your pesto isn’t perfectly smooth—sometimes those rustic bits of seed make it even better.
What to serve with this No-Cook recipe
Once you’ve whipped up this vibrant pumpkin seed pesto, you’ll want to spoon it over everything. Start with a steaming bowl of pasta for a simple, satisfying vegan pasta dinner recipe. Next, dollop it onto roasted veggies or swirl it into a superfood pasta salad. If you’re curious about healthy vegan sauces, this pesto is a great addition to grain bowls or as a dip for fresh bread. For a heartier meal, try pairing it with our Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot or add a spoonful next to the Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner. The bright, nutty flavor even makes it perfect as a pumpkin seed dressing for salads.
How to store and reheat
Since this is a no-cook recipe, storing is a breeze. Simply scoop your pesto into a clean jar and refrigerate. It keeps well for up to a week. Also, you don’t need to reheat—just stir before serving! If you want to freeze it, pour into ice cube trays for handy portions. Thaw in the fridge overnight or at room temperature. Because there’s no heating involved, the fresh flavors of vegan pumpkin seeds and herbs really shine each time you use it. No-cook recipes like this make storing and serving so fuss-free, you’ll find yourself making it again and again.
FAQ
Can I use any type of pumpkin seeds?
Yes! Raw, shelled pumpkin seeds work best for a creamy texture and mild flavor.
Is this recipe seed oil free?
Absolutely. This pesto uses whole seeds, so it fits perfectly with seed oil free recipes preferences.
How can I make it nut-free?
Pumpkin seed pesto is naturally nut-free, so it’s safe for those with nut allergies.
Is this sauce suitable for vegans?
Yes, this is one of those vegan pumpkin seed recipes that’s 100% plant-based. Just check your cheese alternative if using.
What to make with pumpkin seeds besides pesto?
Try sprinkling them on salads, blending into smoothies, or baking into granola bars. There’s so much you can do if you’re wondering what to make with pumpkin seeds!
Print
Pumpkin Seed Pesto
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Pumpkin seed pesto is a flavorful and nutritious vegan sauce made with roasted pumpkin seeds, fresh herbs, and garlic. It can be used as a spread, dip, or pasta sauce.
Ingredients
1 cup roasted pumpkin seeds
2 cups fresh basil
1 cup fresh parsley
4 garlic cloves
1 ½ tablespoons nutritional yeast (optional but recommended)
¼ cup fresh lemon juice
½ cup olive oil or water or aquafaba
Salt to taste
Instructions
1. Place the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the bowl of a food processor.
2. Begin blending and slowly drizzle the olive oil through the feed tube on top, followed by ½ cup of water.
3. Blend until the mixture is mostly smooth.
4. Adjust the amount of water and olive oil to achieve your desired consistency.
5. Season with salt and add more lemon juice to taste.
Notes
For an oil-free version, substitute the olive oil with water or aquafaba.
Roasted pumpkin seeds have a richer, nuttier flavor than raw seeds; roast in a dry skillet over medium heat for 3 to 5 minutes.
Scrape down the sides of the food processor occasionally to incorporate all ingredients.
For a creamier pesto, increase olive oil and reduce water.
Store leftover pesto in an airtight container in the refrigerator for 2 to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Food Processor Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
- Cholesterol: 0
Making pumpkin seed pesto at home is such a joy—especially when you can skip the stove and keep things fresh. I love sharing easy, healthy vegan sauces like this with you. It’s so versatile, and there’s always a new way to enjoy it. Don’t forget, if you’re looking for more no-fuss meals, check out our Creamy Ranch Chicken Recipe or spice up dinner with the Easy Slow Cooker Chicken Burrito Bowl. For even more ideas and cozy kitchen chats, follow us on Pinterest and join our Cooking Method board for simple, no-cook inspiration. See you there!