Vegan Pumpkin Seed Pesto

This vegan pumpkin seed pesto is bright, fresh, and packed with basil, spinach, arugula, and toasted pumpkin seeds. Blended with lemon juice and olive oil, it has all the savory, herbaceous flavor of traditional pesto without the pine nuts or dairy. Inspired by Bear Pond Farm's 3 Green Pesto, this homemade sauce comes together in minutes and is delicious tossed with pasta, spread onto sandwiches, or drizzled over grain bowls and roasted vegetables.

Jump to:

• Ingredients & substitutions
• How to make vegan pesto with pumpkin seeds
• Top tips for making homemade vegan pesto
• Ways to use pumpkin seed pesto
• Storage
• 📋 Recipe
• 💬 Feedback

Ingredients & substitutions

• Spinach: softens the peppery flavor of the arugula and helps create a more balanced pesto.
• Fresh basil: gives the pesto its classic herbaceous flavor. Use fresh basil leaves for the brightest taste.
• Arugula: adds a slightly peppery bite, making the pesto more flavorful and complex.
• Toasted pumpkin seeds: a nut-free alternative to traditional pine nuts. Toasting the pumpkin seeds before blending deepens their flavor and gives the pesto a richer, nuttier taste. Raw pumpkin seeds will work in a pinch, but the flavor won't be quite as robust.
• Garlic: adds savory depth and balances the fresh herbs.
• Sauerkraut brine: optional, but adds a savory tang that helps replicate the depth and complexity Parmesan brings to traditional pesto.
• Olive oil: creates a smooth, silky texture and adds richness to the pesto. Substitute with avocado oil for a more neutral flavor.
• Salt: enhances and ties together the herbs and savory notes.

How to make vegan pesto with pumpkin seeds

1. Toast the pumpkin seeds

Add the pumpkin seeds to a dry skillet over medium-low heat. Cook for 4-5 minutes, stirring occasionally, until fragrant and lightly golden in spots. Remove from the heat and let cool for a minute or so before adding to the food processor.

2. Add the ingredients

Add the spinach, basil, arugula, toasted pumpkin seeds, garlic, sauerkraut brine, olive oil, and salt to a food processor.

3. Pulse until smooth

Pulse until mostly smooth, stopping to scrape down the sides as needed. The pesto should be creamy with a little texture remaining from the pumpkin seeds and garlic. Add a splash of water or additional oil for a thinner consistency if desired.

4. Taste and adjust

Taste and adjust as needed. Add more salt to enhance the flavor, olive oil for richness, or sauerkraut brine for additional brightness and tang.

Top tips for making homemade vegan pesto

• Toast the pumpkin seeds for a deeper flavor: Raw pumpkin seeds work, but lightly toasted pumpkin seeds add extra nuttiness and complexity.
• Use fresh herbs: Fresh basil and arugula create the brightest flavor and most vibrant green color.
• Adjust the consistency to your liking: For a thinner pesto, blend in another tablespoon or so of olive oil or a splash of water.
• Taste and adjust before serving: if needed, add more salt to enhance the flavors, sauerkraut brine for additional brightness and tang, olive oil for richness, or basil for a stronger herby flavor.

Ways to use pumpkin seed pesto

• Toss with pasta, roasted potatoes, or grilled vegetables.
• Spread onto sandwiches, wraps, and grilled cheese. Mix with vegan mayo for a simple pesto aioli.
• Spoon over grain bowls and roasted vegetables.
• Use as a dip for fresh vegetables, crackers, or toasted bread.
• Drizzle over tofu scramble or pretzel-crusted tofu.
• Use as a sauce for homemade pizza or flatbread.

Storage

Store the pesto in an airtight container in the refrigerator for up to 1 week. If the oil separates slightly after chilling, stir well before serving.

For longer storage, freeze the pesto in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator overnight or at room temperature before using.

📋 Recipe