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Pumpkin Seed Pesto (Nut-Free) – Fresh, Vibrant & Packed with Flavor

If you love pesto but want a nut-free, nutrient-packed twist, this Pumpkin Seed Pesto is your new go-to recipe! 🌿✨ Bursting with fresh basil, parsley, roasted pumpkin seeds, and a zing of lemon juice, this pesto delivers the same rich, herby flavor as traditional versions — without any nuts. It’s creamy, aromatic, and versatile, perfect for tossing with pasta, spreading on sandwiches, or using as a dip for roasted veggies. The pumpkin seeds (pepitas) give it a naturally buttery, slightly earthy flavor while keeping it allergy-friendly and full of minerals like zinc, magnesium, and protein. With a touch of garlic, nutritional yeast for cheesiness, and a smooth drizzle of olive oil, this recipe creates a pesto that’s not only delicious but also vegan, gluten-free, and heart-healthy. Once you make it, you’ll want to keep a jar in your fridge all year round!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cups
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s what you’ll need for about 1½ cups of Pumpkin Seed Pesto:
Fruits & Vegetables
  • 2 cups fresh basil leaves
  • 1 cup fresh parsley
  • 4 garlic cloves peeled
Condiments
  • ¼ cup fresh lemon juice about 2 lemons
Spices & Flavorings
  • 1½ tablespoons nutritional yeast for a cheesy, umami flavor
  • Salt to taste (start with ½ teaspoon and adjust)
Oils & Vinegars
  • ½ cup olive oil extra virgin for best flavor
Seeds
  • 1 cup roasted pumpkin seeds pepitas
  • This combination creates a silky herbaceous pesto that’s bright, nutty, and full of flavor — without any dairy or nuts.

Equipment

  • To prepare this fresh and vibrant pesto, you’ll need:
  • Food processor or high-speed blender
  • Measuring cups and spoons
  • Spatula
  • Small pan (for toasting pumpkin seeds if not already roasted)
  • Airtight jar or container for storing
  • Having these ready makes whipping up this recipe a quick and easy process — just blend, taste, and enjoy!

Method
 

Step 1: Prepare the Pumpkin Seeds
  1. If your pumpkin seeds aren’t already roasted, place them in a dry skillet over medium heat.
  2. Toast for 3–5 minutes, stirring frequently, until golden and fragrant.
  3. Let them cool slightly before blending.
Step 2: Blend the Ingredients
  1. In a food processor, combine roasted pumpkin seeds, basil, parsley, and garlic cloves.
  2. Pulse several times until everything is coarsely chopped.
Step 3: Add Flavor
  1. Add nutritional yeast, lemon juice, and salt to the processor.
  2. With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
  3. Scrape down the sides as needed to ensure even blending.
Step 4: Adjust and Taste
  1. Taste your pesto — add more lemon juice for brightness, olive oil for silkiness, or salt for balance.
  2. If you prefer a thinner consistency (for pasta or drizzling), add 1–2 tablespoons of warm water or more olive oil.
Step 5: Serve and Enjoy
  1. Use immediately or transfer to a jar. Drizzle a thin layer of olive oil on top to keep it fresh, seal tightly, and refrigerate.

Notes

🧊 Storage & Reheating
Storage:
Store in an airtight jar in the refrigerator for up to 7 days.
For longer storage, freeze in small containers or ice cube trays for up to 3 months.
Reheating:
No need to heat — just thaw and stir well before using.
Add a splash of olive oil to revive the texture if it thickens after chilling.
Tip: Always keep the top of the pesto covered with a thin layer of olive oil to preserve its vibrant green color.
🥄 Variations
Cilantro Twist: Swap parsley for fresh cilantro for a bold, zesty flavor.
Spicy Kick: Add a pinch of red pepper flakes or a small piece of jalapeño.
Creamy Version: Blend in 1–2 tablespoons of Greek yogurt or avocado for extra smoothness.
Cheesy Classic: Stir in a tablespoon of grated Parmesan (if not keeping it vegan).
Citrus Herb Mix: Add lime juice instead of lemon for a tangy twist.
Roasted Garlic Pesto: Use roasted garlic instead of raw for a milder, sweeter flavor.
Each variation adds a fun new dimension, allowing you to tailor this pesto to any cuisine or mood!
❓ 10 FAQs
Can I make this without a food processor?
Yes! Use a blender or mortar and pestle — just add the olive oil gradually.
Is this pesto vegan?
Absolutely. Nutritional yeast replaces cheese, keeping it completely dairy-free.
Can I use sunflower seeds instead of pumpkin seeds?
Yes! Sunflower seeds work perfectly and offer a similar nutty flavor.
How do I keep the pesto green?
Add a splash of lemon juice and store with a thin oil layer on top to prevent oxidation.
Can I freeze it?
Definitely — pour into ice cube trays for portioned servings that thaw easily.
Is nutritional yeast necessary?
It’s optional, but it adds a lovely cheesy and savory flavor.
Can I use dried herbs instead of fresh?
Fresh herbs are essential for authentic flavor and texture; dried won’t yield the same result.
What can I use this pesto for?
Try it with pasta, roasted veggies, sandwiches, grilled chicken, or as a dip for bread.
Can I make it oil-free?
Yes, substitute avocado or a splash of vegetable broth for moisture.
Can I mix this with other sauces?
Absolutely — stir it into yogurt, hummus, or vinaigrettes for a flavor boost.
🏁 Conclusion
This Pumpkin Seed Pesto (Nut-Free) proves that you don’t need nuts to make a rich, flavorful pesto. The roasted pumpkin seeds lend creaminess and depth, while the basil, parsley, and garlic bring vibrant freshness. Balanced with lemon juice, olive oil, and nutritional yeast, it’s a sauce that’s as nourishing as it is delicious.
It’s the perfect way to elevate everyday meals — toss it with pasta, spread it on sandwiches, drizzle over roasted vegetables, or serve as a dip. Every spoonful bursts with herby, zesty, and slightly nutty goodness.
Quick, versatile, and allergy-friendly, this pesto is a modern twist on a classic favorite — wholesome, flavorful, and irresistibly fresh.