Vegan pumpkin seed pesto made with spinach, basil, and arugula. This nut-free, dairy-free pesto is a delicious addition to pasta, sandwiches, salads & more!
Inspired by Bear Pond Farm's 3 Green Pesto, this vegan homemade pesto recipe is bright and herby while also packing in the nutrients. It only takes a few minutes to make and is a great way to add in some extra greens with minimal effort.
Curious on what you can use this vegan pesto on? Check out the "what to do with pesto" section below for some fun (and drool-worthy) ideas!
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Vegan pesto ingredients (no nuts)
This vegan pesto uses 9 ingredients and does not include any nuts or dairy but still has all the savory flavors you want from a deliciously bold pesto sauce.
- Spinach: helps to balance out the bright flavor of the basil while also adding a hint of sweetness along with a handful of vitamins (A,C,K) and a bit of iron.
- Basil: a necessary ingredient that gives pesto the traditional bold and herby flavor
- Arugula: adds peppery and nuttiness notes of flavor while also adding antioxidants, Vitamin A and a bit of potassium.
- Pumpkin seeds: the true superfood ingredient in this vegan pesto. Pumpkin seeds add manganese, magnesium, copper, iron, zinc & more! They also are a great nut-free alternative as they blend easily and have a naturally mild nutty flavor. I used raw but toasted pumpkin seeds will also work!
- Garlic: pesto isn't complete without a bit of freshly minced garlic.
- Sauerkraut brine: optional, but highly recommended for additional flavor (and gut-healthy probiotics).
- Lemon juice: traditional pesto does not include lemon juice, but I love adding it for additional brightness and a tiny zing.
- Avocado oil: I prefer avocado oil but this can also be swapped out for a high-quality olive oil for a more traditional take on pesto.
- Salt: the finishing touch to the sauce. Added for a hint of saltiness but more importantly, it enhances and ties together the other flavors as well.
How to make pesto without pine nuts
Traditional pesto is usually made by hand chopping the ingredients or by grinding them well with a pestle and mortar. In this recipe we are keeping things quick & easy and just tossing all of the ingredients mentioned above into a food processor and blending until smooth.
Top tips for making homemade vegan pesto
- Use fresh ingredients. Fresh basil is a necessity in any pesto recipe. Using fresh spinach and arugula also results in the best tasting experience possible.
- Only use basil leaves. Basil stems are typically bitter, which will result in a bitter tasting pesto. To prevent this, just use the leaves.
- Mince your garlic. Before adding the garlic cloves to the food processor, be sure to mince them. This results in a pungent garlic flavor.
- I love the flavor avocado oil gives in this recipe, but if you're using olive oil, make sure it is a high-quality olive oil. "Bad" pesto is usually is due to rancid olive oil.
- Don't skip the lemon juice or brine. Adding these liquids help the food processor blend the greens and pumpkin seeds. We are keeping the oil amount low, so the additional liquids are necessary to ensure the other ingredients blend together well. If you must omit them, add more oil and/or a splash of water as needed.
- If for any reason it's not blending well, add another squeeze of lemon juice or another splash of oil to help it along.
Variations of vegan pumpkin seed pesto
- Cheesy. Add in ¼-1/3 cup of vegan parmesan cheese.
- Deeper flavors. Use toasted pumpkin seeds (or toast pumpkin seeds in a dry skillet over medium-low heat until golden) instead of raw.
- Additional flavor. Add a few pinches of red pepper flakes, black pepper, and/or more garlic.
- Spicy. Substitute sauerkraut brine for jalapeno juice for a subtle spice.
What to do with vegan pesto (besides pasta)
If you've ever wondered "what tastes good with pesto?" you've come to the right place. Here are a few of my favorite ways to use it;
- Mix with vegan mayo for a simple pesto aioli (great on sandwiches, veggie burgers, wraps, etc.)
- Use as a dipping sauce with pretzel crusted tofu, a fresh baked toasted baguette, fresh or grilled veggies, or crackers of choice
- Make a vegan grilled cheese
- Add a spoonful of pesto to warm rice for a delicious pesto rice bowl or add it to a stir fry.
- Take your avocado toast up a notch and add a dollop of pesto and some grilled tofu (pictured below).
- Melt vegan parmesan cheese on a sweet potato round and then top with pesto for an easy appetizer or snack.
- Add to tofu scramble or crispy potatoes
- Make a pesto pizza or flatbread (we love to add extra minced garlic on top with a sprinkle of red pepper flakes)
- Add to simple soups for an extra herby flair
- Make a batch of these vegan smashed Brussels sprouts with parmesan and pesto
Storing vegan pumpkin seed pesto
Store your vegan pesto in an airtight container in the fridge for up to a week. When removing from the fridge, be sure to stir well.
Homemade pesto can also be frozen, store in ice cube trays or other small portion containers. When ready to use, remove from the freezer and let thaw. Enjoy!
📋 Recipe
Vegan Pumpkin Seed Pesto
Equipment
- food processor
Ingredients
- 2 cups spinach, packed
- 1 cup basil, packed (just the leaves, not the stems)
- 1 cup arugula, packed
- ⅓ cup + 2 tablespoons raw, unsalted pumpkin seeds
- 3 cloves garlic, minced
- 2 tablespoons sauerkraut brine (or sub for more lemon juice)
- ½ large lemon, juiced
- 3 tablespoons avocado oil (or sub with high quality olive oil)
- ⅛-¼ teaspoon salt (decrease or omit if using salted pumpkin seeds)
Instructions
- Prepare basil: remove basil leaves from the stems, rinse and pat dry.
- Prepare spinach and arugula: rinse and pat dry.
- Prepare garlic: mince garlic cloves.
- Combine: add all ingredients to a food processor and blend for 1-2 minutes or until smooth, stopping to scrape the sides if needed.
Notes
If you made this vegan pumpkin seed pesto, let me know what you think in the comments below! Also, be sure to tag @notablyvegan in your creations. Talk soon!
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