Pumpkin Seed Pesto - Simple Nut-Free Basil Pesto

This nut-free pumpkin seed pesto uses fresh basil leaves but skips the pine nuts to save you the expense. It's rich, garlicky, and packed with flavor — and so versatile too.

Course Dips

Cuisine Italian, Mediterranean, Vegan

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Toasting Time 5

Total Time 15

Servings

Calories 135kcal

Author Tajda Ferko

Equipment

Food processor, high-speed blender, or pestle and mortar
Pan

Ingredients

¼ cup pumpkin seeds
2.5 oz fresh basil (roughly 2.5 cups)
2 tablespoon nutritional yeast
2 cloves garlic
1 tablespoon lemon juice
⅓ cup extra-virgin olive oil
½ teaspoon salt or more to taste
¼ teaspoon black pepper or more to taste

US Cups - Metric

Instructions

Wash and dry the basil. Rinse the basil gently to remove dirt, then let it air dry on a clean kitchen towel before use.
2.5 oz fresh basil
Toast the pumpkin seeds. Add the pumpkin seeds to a dry skillet over medium heat. Toast for 4-5 minutes until fragrant. Stir often to prevent burning. Let cool for 5 minutes at room temperature before adding to the food processor.
¼ cup pumpkin seeds
Add ingredients. In a food processor or high-speed blender, combine the toasted pumpkin seeds, fresh basil, garlic cloves, nutritional yeast, lemon juice, salt, and black pepper.
2 tbsp nutritional yeast, 2 cloves garlic, 1 tbsp lemon juice, ½ tsp salt
Pulse to combine. Pulse the ingredients until roughly combined.
Drizzle in the oil. With the processor running on low speed, slowly pour in the extra-virgin olive oil until the mixture reaches a pesto-like consistency.
⅓ cup extra-virgin olive oil
Taste and adjust. Add more salt, pepper, garlic, or a squeeze of fresh lemon juice to taste.

Notes

Tip 1 - Add oil slowly. Drizzle the olive oil in gradually while the food processor is running.
Tip 2 - Taste as you go. Once your pesto is blended, taste it and adjust the seasoning to suit your preference.
Tip 3 - Don't over-process. Pesto should always retain a little texture, rather than be perfectly smooth like a puree or hummus.

STORAGE - Store in an airtight container in the fridge for up to 3 days. Top with a thin layer of olive oil before sealing to preserve freshness.

For longer storage, freeze in an ice cube tray, then pop the cubes into a freezer bag for single-serving portions whenever you need them.

Nutrition