Your next go-to sauce: Vegan Pumpkin Seed Pesto. This versatile condiment is perfect for both quick lunch meals and special occasions.
I’ve been making pesto ever since the Movement Control Order began in March, and I cannot stop raving about it! The actual sauce comes together in 5 minutes (make it 10 if you include the toasting seed time), but packs SO MUCH FLAVOUR.
After watching Nisha from Rainbow Plant Life make 3 different pesto sauces, you could say I was very inspired! I’ve heard people say, “Oh I can’t make pesto because pine nuts are so expensive.” And yes, the OG pesto is made with pine nuts but there is so much more to this flavourful sauce.
The formula for pesto
There is a general formula when it comes to making pesto:
- nuts/seeds: toasting helps release the oils from the nuts or seeds, making the pesto rich and fragrant.
- soft herbs/greens: basil is the most common. I’ve seen people use cilantro, kale or spinach too!
- garlic: raw garlic gives the pesto a strong and sharp flavour.
- oil: absolutely necessary for pesto, the classic being extra virgin olive oil.
- citrus: helps to lighten and freshen things up. I wouldn’t recommend subbing it for vinegar (a common substitute in cooking/baking).
- salt
Olive oil makes the sauce rich and aromatic. I tested this recipe with 1/4 cup of olive oil (which is the usual amount called for) but I really didn’t like the greasy layer it left on my lips. Replacing part of the oil with water was a good compromise IMO.
Pesto usually calls for parmesan as well, but we’ll be using nutritional yeast here!
Nutritional yeast (or nooch for short) is a deactivated yeast, sold in flake or powder form. It has a savoury, almost cheesy-like flavour, making it indispensable in a TON of vegan renditions of foods such as mac & cheese. As it’s name suggests, nutritional yeast is super nutrient-dense: it is a complete protein, contains vitamin B-12 and many other trace minerals. If you would like to know more about this superfood, check out this post.
Serve the vegan pumpkin seed pesto with pasta of your choice, as a savoury spread on toast, or use it as a marinade for vegetables. Honestly, it is such a versatile condiment. Pesto is now a staple in my house, and I hope it’ll be the same for you once you’ve made this recipe too!
Here are some other recipes I think you’ll love:
- Avocado Tahini Toast + Tofu Scramble (Vegan + Oil-Free)
- High Protein Chickpea Avocado Toast
- Vegan Chickpea Tuna Mayo Salad
- Vegan Cheesy Pesto Rolls
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Pumpkin Seed Pesto
Equipment
- Food Processor
Ingredients
- 2 cups basil
- ⅓ cup pumpkin seeds toasted**
- ⅓ cup nutritional yeast
- 3 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- ¼ cup water
- salt to taste
Instructions
- In a blender or food processor, combine all the ingredients and blend until smooth. Season with salt to taste.
- Use straightaway with pasta of choice, as a savoury spread on toast or as a marinade for vegetables OR store in a glass jar topped with a little bit of olive oil (prevents browning) in the fridge.
Notes
