Bright, herby, and ultra creamy, this nut-free pesto swaps pine nuts for toasted pumpkin seeds (pepitas) and Parmesan for savory nutritional yeast. It’s ready in 5 minutes, budget-friendly, and perfect as a healthy vegan sauce, pumpkin seed dressing, or quick vegan pasta dinner.
Why you’ll love it
- Nut-free & dairy-free (perfect for allergies)
- Uses pantry staples + pumpkin seeds (low-waste win)
- No cooking; 5 minutes in the food processor
- Thick for spreading or thinned for drizzle/dressing
Ingredients (what & why)
- Pumpkin seeds (pepitas), hulled – toasty body and crunch
- Fresh basil (packed cups) – classic pesto flavor
- Fresh parsley – keeps color vibrant, adds freshness
- Garlic – bite and aroma
- Nutritional yeast – “cheesy” umami (vegan parm swap)
- Lemon zest + juice – brightness, balances richness
- Extra-virgin olive oil – silky texture
- Fine sea salt & black pepper – to taste
- Cold water – optional, to thin for dressing
Tip: Toast pepitas in a dry skillet 3–4 minutes until fragrant for deeper flavor.
How to make it
- Toast & pulse: Toast pepitas; cool. Add to food processor with garlic. Pulse to a fine crumble.
- Add greens & umami: Add basil, parsley, nutritional yeast, lemon zest/juice, salt, and pepper. Pulse to combine.
- Stream oil: With the motor running, drizzle in olive oil until creamy. Scrape bowl; adjust salt and lemon.
- Choose texture: For a pasta sauce, keep thick; for a pumpkin seed dressing, blend in 1–4 tbsp cold water until pourable.
Variations (pick your vibe)
- Spicy: add ½ jalapeño or ¼ tsp red pepper flakes.
- Mediterranean: pulse in 2 tbsp sun-dried tomatoes.
- Cilantro-Lime: swap parsley for cilantro; use lime.
- Vegetarian (not vegan): replace nutritional yeast with ½ cup finely grated Parmesan.
How to use
Toss with hot pasta, spread on sandwiches, swirl into soup, spoon over roasted veggies, grilled tofu, or grain bowls. Thinned, it’s a killer salad dressing.
Make ahead & storage
- Fridge: 1 week in a jar; pour a thin olive-oil layer on top to keep green.
- Freeze: Spoon into ice-cube trays; freeze up to 3 months.
FAQs
Can I use roasted salted pepitas? Yes—reduce added salt and skip toasting.
No food processor? Use a high-speed blender (add a splash of water).
Can I substitute other greens? Spinach or kale (stems removed) work—keep some basil for flavor.
Pumpkin Seed Pesto (Nut-Free, Vegan)
A 5-minute creamy pesto made with toasted pumpkin seeds (pepitas), basil, parsley, lemon, and nutritional yeast. Nut-free, dairy-free, and versatile as a sauce, spread, or salad dressing.
Ingredients
- 3/4 cup hulled pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley, packed
- 2–3 cloves garlic
- 1/4 cup nutritional yeast (or 1/2 cup grated Parmesan for vegetarian)
- 1 zest of 1 lemon + 2–3 tbsp lemon juice
- 1/2–2/3 cup extra-virgin olive oil
- 1/2–3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1–4 tbsp cold water, optional to thin
Equipment
- Skillet For toasting pepitas
- Food processor For blending pesto
- measuring cups and spoons
- spatula For scraping down sides
- Jar or container For storing pesto
Method
- Toast pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
- Pulse pumpkin seeds and garlic in a food processor until finely crumbled.
- Add basil, parsley, nutritional yeast, lemon zest, lemon juice, salt, and pepper. Pulse to combine.
- With the motor running, stream in olive oil until smooth. Adjust seasoning as needed.
- For a dressing, add cold water until the pesto reaches pourable consistency.
Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 150mgPotassium: 120mgFiber: 1gVitamin A: 600IUVitamin C: 8mgCalcium: 20mgIron: 1mg
Notes
Keep the color bright by adding ½ tsp lemon juice to the jar before storing. For a spicy twist, add ¼ tsp red pepper flakes. For a thinner dressing-style pesto, blend in cold water until pourable.
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