Pumpkin Seed Pesto

This pumpkin seed pesto swaps the usual pine nuts for raw pepitas, blending them with fresh basil, garlic, olive oil and a splash of apple cider vinegar into a bright, nutty sauce with no cooking at all. It's budget-friendly, naturally nut-free, and just as happy tossed with veggie noodles as it is spread on a sandwich.

Key Ingredients & Substitutions

• Pumpkin seeds. Use raw, shelled pumpkin seeds, also sold as pepitas. These are the flat green kernels, not the white seeds still in their shells that you scoop out of a jack-o'-lantern. Raw sunflower seeds make a good swap, or use walnuts or pine nuts if nut allergies aren't a concern.
• Fresh basil. A packed cup of leaves gives the pesto its classic flavor and color. You can replace up to half of it with baby spinach or arugula, or go all in on parsley or cilantro for a different spin.
• Olive oil. A fruity extra-virgin olive oil tastes best here since it isn't cooked. If yours is very peppery, swap a couple of tablespoons for avocado oil to mellow it out.
• Garlic. Two raw cloves give the pesto a nice bite. Use one if you're sensitive to raw garlic or plan to eat the pesto on its own as a dip.
• Apple cider vinegar. Just a teaspoon of raw apple cider vinegar brightens everything up. Fresh lemon juice works equally well.
• Raw honey. A little sweetness balances the vinegar and the slight bitterness of the seeds. To keep the pesto vegan, use agave nectar or maple syrup instead.
• Sea salt. Pumpkin seeds need a good amount of salt to taste their best. Start with the full teaspoon and adjust at the end, especially if you're using salted seeds.

Helpful Tips

Don't skip the soak. Soaking the pumpkin seeds in cool water for about two hours softens them, so they break down into a creamier pesto and are a little easier to digest. Drain them well and pat them dry before blending, since extra water makes the pesto loose and dilutes the flavor. In a hurry? Soak them in hot water for 20 to 30 minutes instead (the pesto just won't be strictly raw).

Chop the seeds first. Pulse the pumpkin seeds and garlic in the food processor before adding the basil. Breaking them down on their own first means you won't over-process the basil into a dark, bruised paste while you wait for the seeds to catch up.

Stream in the oil. Pour the olive oil through the feed tube while the machine is running. This helps it emulsify into a cohesive sauce instead of leaving a slick of oil on top.

Pick your texture. Process for a full minute for a smooth, spoonable sauce that coats pasta evenly, or stop after a few pulses for a chunkier, more rustic pesto that's great on crackers and toast. Both are delicious, so go with whatever you're serving it on.

Taste before serving. Pesto flavors get muted once they're tossed with noodles or vegetables, so taste it on whatever you're serving it with and add a pinch more salt or a few drops of vinegar if it seems flat.

Variations

• Toasted pumpkin seed pesto. Skip the soak and toast the pepitas in a dry skillet over medium heat for 4 to 5 minutes, until they puff and start to pop. Let them cool before blending for a deeper, roasted flavor.
• Cheesy pesto. Blend in 2 tablespoons of nutritional yeast for a savory, cheesy note that keeps the pesto vegan, or add a handful of grated vegetarian Parmesan-style cheese.
• Cilantro-lime pesto. Use cilantro instead of basil, lime juice instead of vinegar, and add half a jalapeño. It's perfect on tacos and grain bowls.
• Greens pesto. Replace half the basil with kale or spinach for an extra serving of greens and a milder flavor.
• Sun-dried tomato pesto. Add ¼ cup of oil-packed sun-dried tomatoes for a sweeter, rosy-colored version.
• Lemony pesto. Add the zest of one lemon and swap the vinegar for lemon juice for a fresher, springier sauce.

Serving Ideas

For a light, no-cook lunch, toss the pesto with julienned or spiralized zucchini, yellow squash and carrots, like in the photos here. If you like that idea, our Raw Vegan Noodles are another easy way to turn vegetables into a bowl of "pasta."

It's also great with regular pasta. Use it anywhere you'd use basil pesto, like in this Vegan Pesto Pasta, and thin it with a splash of pasta cooking water so it coats the noodles. Spoon it over roasted potatoes or grilled vegetables, swirl it into a bowl of soup, or drizzle it over the Pumpkin Chickpea Quinoa Bowl for an extra hit of flavor.

Thicker, chunkier pesto makes a great spread for sandwiches and wraps, a topping for crackers and crostini, or a dip for raw veggies at your next party.

More Ways to Use Raw Pumpkin Seeds

If you bought a big bag of pepitas for this pesto, you'll have plenty left over. Raw pumpkin seeds are packed with protein, magnesium and zinc, and they're easy to work into all kinds of meals:

• Sprinkle them on salads. They add crunch to leafy salads like this Kale Avocado Salad and slaws like our Crunchy Vegan Coleslaw.
• Stir them into breakfast. Add a spoonful to oatmeal, overnight oats, yogurt or homemade granola.
• Blend them into smoothies. A couple of tablespoons adds protein and makes smoothies creamier without changing the flavor much.
• Make pumpkin seed butter. Blend 2 to 3 cups of seeds in a food processor for 10 to 12 minutes, scraping the bowl often, until smooth and spreadable.
• Top soups and bowls. Scatter them over chili, pureed soups, grain bowls and tacos just before serving.
• Make a dairy-free "Parmesan." Pulse raw pepitas with nutritional yeast, garlic powder and salt for a sprinkle that's great on pasta and popcorn.
• Bake with them. Fold them into muffins, quick breads and cookies, or press them onto the tops of loaves before baking.

Storing & Freezing

Store pumpkin seed pesto in an airtight jar or container in the refrigerator for up to 5 days. Smooth the top and pour a thin layer of olive oil over it to keep the basil from darkening, then stir it back in before using. The pesto thickens as it chills, so let it sit at room temperature for 10 minutes or stir in a teaspoon of water to loosen it up.

This pesto freezes well. Portion it into an ice cube tray or muffin tin, freeze until solid, then pop the portions into a freezer bag and freeze for up to 3 months (here's our guide to frozen pesto cubes). Thaw portions in the fridge overnight, or toss frozen cubes straight into hot pasta.

More Pesto Recipes

If you loved this recipe, here are a few more you might enjoy:

• Vegan Pesto
• Homemade Sun-Dried Tomato Pesto
• Vegan Pea and Avocado Pesto Pasta
• Marinated Portobello Burgers with Creamy Pesto Sauce

📖 Recipe

Pumpkin Seed Pesto

from Oh My Veggies

This no-cook pumpkin seed pesto blends raw pepitas, fresh basil, garlic and olive oil into a bright, nutty sauce. Toss it with veggie noodles or pasta, spread it on sandwiches, or serve it as a dip. Makes about 1 ¼ cups.

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Prep Time: 15 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 8 servings

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Equipment

• Food processor

Ingredients 

US Customary - Metric

• 1 c. pumpkin seeds, raw, shelled pepitas
• ½ c. olive oil, extra-virgin
• 2 garlic cloves
• 1 tsp. apple cider vinegar, or fresh lemon juice
• 1 tsp. raw honey, or agave nectar or maple syrup for vegan
• 1 c. fresh basil leaves, packed
• 1 tsp. sea salt, or to taste

Instructions

• Place the pumpkin seeds in a bowl and cover them with about an inch of cool water. Let them soak for 2 hours, then drain well and pat dry with a clean towel.
• Add the soaked pumpkin seeds and garlic to a food processor. Pulse 8 to 10 times, until the seeds are coarsely chopped.
• Add the basil, apple cider vinegar, honey and sea salt. Pulse, scraping down the sides of the bowl as needed, until the basil is finely chopped.
• With the food processor running, slowly pour the olive oil through the feed tube. Process for 30 seconds to 1 minute, until the pesto is as smooth or chunky as you like.
• Taste and add more salt or vinegar if needed. Serve right away, or transfer to an airtight container and refrigerate.

Notes

Vegan option: Use agave nectar or maple syrup in place of the honey.

Quick soak: Short on time? Soak the pumpkin seeds in hot water for 20 to 30 minutes instead of 2 hours (the pesto won't be strictly raw).

Storage: Refrigerate in an airtight container with a thin layer of olive oil on top for up to 5 days, or freeze in portions for up to 3 months.

Serving size: One serving is about 2 ½ tablespoons.

Recipe from Annelie's Raw Food Power by Annelie Whitfield. Reprinted with permission from Ivy Press.

Nutrition (estimated per serving)

Calories: 231kcalCarbohydrates: 3gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 242mgPotassium: 223mgFiber: 1gSugar: 1gVitamin A: 1563IUVitamin C: 6mgCalcium: 62mgIron: 2mg

Course: Condiment, Sauce

Cuisine: American

Diet: Vegetarian

Keyword: pesto recipe, Pumpkin Seed Pesto, pumpkin seeds

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