Vegan Pumpkin Seed Pesto
A bright and herby vegan pesto made with toasted pumpkin seeds, spinach, basil, and arugula. Nut-free, easy to make, and packed with fresh flavor.
Servings: 1.5 cups of pesto
Equipment
- food processor
- measuring cups and spoons
Ingredients
- 2 cups fresh spinach, packed or sub power greens
- 1 cup fresh basil, packed mostly leaves, some stems are ok
- 1 cup fresh arugula, packed
- ½ scant cup raw, unsalted pumpkin seeds, toasted
- 3 cloves garlic, roughly minced
- 2 tablespoons sauerkraut brine
- 3 tablespoons avocado oil or high quality olive oil
- ¼ teaspoon salt
Instructions
- Toast 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. Remove from the heat and let cool for a minute or so.
- Combine ingredients: Add the toasted pumpkin seeds, spinach, basil, arugula, garlic, sauerkraut brine, olive oil, and salt to a food processor. 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.
- Taste and serve: Taste and adjust as needed, adding more salt, sauerkraut brine, or olive oil to your liking.