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.
Recipe from Annelie's Raw Food Power by Annelie Whitfield. Reprinted with permission from Ivy Press.
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
Equipment
Ingredients
- 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.
Averie @ Averie Cooks says
For awhile I was pretty high raw/vegan and clearly that's not the case now, but I can totally appreciate it and love to eat as much raw/vegan as I can. Along with some cookies and brownies 🙂
Kiersten says
Yeah, I don't think I could ever give up cookies or brownies. 🙂
Cassie | Bake Your Day says
Great post, Kiersten. It's so hard to get started with raw and vegan. I love this pasta!
Miss @ Miss in the Kitchen says
This pesto sounds so amazing!
Marta @ What should I eat for breakfast today says
This is a very interesting post, thank you for tips and links to "raw" blogs 🙂
janet @ the taste space says
Like you, I don't think 100% raw should be the ideal, but it is good to incorporate into a healthy diet. Thankfully there are so many online resources to help people decide whether it is worth jumping into raw cooking. 🙂
Gwen says
I've been looking around recently for vegan or raw recipes and chancing upon your blog is really timely. Thanks for sharing all the links, it's really helpful! Can't wait to try some of your recipes 🙂
Kiersten says
Thanks for stopping by! 🙂
Alexis @ Hummusapien says
This is genius! It's looks super creamy without any cheese--fabulous! I love the idea of incorporating more raw foods into our diet. I just started working at raw food company that makes delicious dehydrated snacks like crackers, granola and macaroons out of gluten-free ingredients like oats, nuts and seeds. It's so amazing to see what you can create with raw food!
Kiersten says
Yes, it was creamy! The little bits of pumpkin seeds almost reminded me of little bits of parm. 🙂 Your job sounds awesome--I am jealous! Do you get to take home lots of free food?!
dixya| Food, Pleasure, and Health says
I am always looking for more ideas to incorporate clean eating + raw food. this pesto sounds amazing - i bought some pumpkin seeds a while ago, certainly going to try it out 🙂 I like substituting basil with spinach leaves sometimes or the combination of it.
Kiersten says
I've never made spinach pesto, although I have tried arugula. I need to do that!
Gwen@SimplyHealthyFamily says
I like your approach to raw foods, that some foods are better for you when cooked. We eat a lot of whole foods and its easy to go raw in the hot summer months here in Phoenix! 😉
This pesto sounds wonderful, love the acv.
Natalie @ Once Upon a Cutting Board says
You know how when you see a word a certain number of times it starts to look really weird? Raw seemest like the strangest word to me now! haha ... the food doesn't sound strange though, it all sounds delicious .. I agree though that certain foods are better for you cooked, so I like mixing raw and cooked to get all the proper nutrients out of your food!
Kiersten says
Ha! I do that all the time. Mostly with my name. When I look at it too much, I start thinking, "What kind of name is Kiersten?!"
Alexandra @ Delicious Knowledge says
Well as a plant-based RD/Nutritionist I DON'T recommend an entirely raw food diet, mostly for the reasons mentioned above. It is a good idea though to incorporate lots of raw foods into anyone's diet, vegan included! In the Spring/Summer I crave more raw salads, pastas, desserts, and can't wait to start eating more of these types of foods! This pasta looks delicious and perfect for beginners.
Robyn Stone | Add a Pinch says
This pesto sounds great!!!
Stephanie @ henry happened says
I've never really understood the raw food thing but if there's pesto involved? That's another story! And I totally thought that was pasta - not veggies! Wonder if my kids would think the same thing....
Kiersten says
They're young, you can tell them anything and they'll believe it, right? 🙂
Laura (Tutti Dolci) says
I love pumpkin seeds, this pesto sounds wonderful and the perfect way tot try out raw eating!
Kiran @ KiranTarun.com says
This pesto looks the besto! I had to do it 😉
Kiersten says
It's better than the resto!
Pam @Mommacan says
I have never even thought of Pumpkin Seed Pesto, it wounds wonderful. I am liking the look of that pasta. I have some to slice up but have just not had time.
Kiersten says
Someday I want to get a spiralizer, but in the meantime, julienning the veggies works. 🙂
Liz @ A Nut in a Nutshell says
I think I'd be inclined to try a recipe here and there, but there's no way I could eat an exclusively raw diet. Of course, even you said you couldn't.
Kiersten says
There's no way I could either. I did 3 days of raw food and I loved it and felt amazing, BUT I really missed eating things that were warm.
dishing up the dirt says
great post! Thanks for the links to the raw food blogs. I eat a lot of raw food meals on accident. And I totally agree, you don't need crazy equipment or weird ingredients. Love this recipe lady!
marissa @ the boot says
this is such a wonderfully detailed post! i will definitely check out these resources. i love the idea of the julienned veggies as pasta!
Kiersten says
They are so good! I first had them in a raw Pad Thai that I got a few weeks ago and I knew I had to try it out myself.
Angie@Angie's Recipes says
I can eat raw food from time to time...the pesto with pumpkin seeds sounds just the right one for me.
Robin (Masshole Mommy) says
The pesto sounds absolutely delicious!
Kathryn says
Eating raw has always seemed so scary and intimidating so thank you for breaking it down a bit and removing some of the mystery!
Kiersten says
I always thought it was intimidating too! And some of it is, but there are a lot of recipes out there that are absolutely doable. 🙂
honeywhatscooking says
looks so gorgeous. love how you added pumpkin seeds to this dish.
Alissa N says
This looks so easy and delicious!! I love incorporating raw foods at this time of the year, can't wait to give this pesto a try!!
Freda Love Smith says
Thanks so much for the recipe (which looks wonderful!!) and links. I am on the active lookout for raw recipes that are satisfying and family-friendly, and is a great start!
Kiersten says
Yeah, some raw stuff definitely wouldn't be appealing to kids. 🙂 But pesto is always a winner, right?!