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–+ servings
vegan pumpkin seed pesto

Vegan Pumpkin Seed Pesto

Kristin Tan
Your next go-to sauce: Vegan Pumpkin Seed Pesto. This versatile condiment is perfect for both quick lunch meals and special occasions.
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Prep Time 5 mins
Course Condiment, Ingredient, Main Course, Side Dish
Cuisine Italian
Servings 4 (50g) servings

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

**Toast pumpkin seeds in a pan over medium heat until light brown and aromatic, a few minutes.
Pesto keeps well in the fridge for over a week.
This recipe has been adapted from Minimalist Baker's Easy Vegan Pesto.
Keyword basil, gluten-free, nut-free, pumpkin seeds, savoury
Tried this recipe?Let us know how it was!