Easy Pumpkin Seed Pesto Recipe (Vegan)

Why You’ll Love Vegan Pumpkin Seed Pesto

You’ve probably had your fair share of traditional pesto recipes that use pine nuts. And while those are absolutely delicious, this healthy homemade pesto swaps those pine nuts with pumpkin seeds. 

Pumpkin seeds are a great alternative to pine nuts and one of my favorite ways to sneak in plant-based protein and make a delicious nut-free pesto alternative. Pumpkin seeds are also more affordable so it’s a win-win! Classic pesto also uses parmesan cheese which we’re swapping for nutritional yeast to get that cheesy flavor without the dairy and also, more protein! 

Pesto is a super versatile sauce and If you need more of it in your life (and why wouldn’t you?!) try my garlic scape pesto recipe, my pesto power salad, or my vegan pesto pizza.

Ingredient Notes

Here’s what you need for creamy green pesto made with pumpkin seeds:

• Pumpkin seeds. Look for toasted seeds for a more intense flavor.
• Extra virgin olive oil. You can also use 50/50 cultured oil and olive oil if you prefer.
• Fresh basil. A must for pesto! This is a great low-waste recipe to save any basil before it goes bad.
• Nutritional yeast. For that cheesy flavor without any dairy.
• Lemon. For best results, use fresh lemon juice. Lemon juice adds brightness and helps the pesto maintain its vibrant color.
• Garlic. Use fresh garlic cloves for the best flavor.
• Salt & black pepper to taste

Step-by-Step Instructions

Step 1: Bring a pot of water to a boil and generously salt the water. Cook your orzo according to package directions or to your desired consistency. Strain and toss with a touch of neutral oil or vegan butter to avoid sticking.

Step 2: Next, to prepare your pesto, add pumpkin seeds, basil, nutritional yeast, lemon juice and garlic to start. Pulse until everything is nicely broken down. Add half of your oil as your blend, then the remaining half. You may need to use a spatula to scrape down the walls of your food processor in between.

Step 3: Add salt to taste, then add the pesto to your cooked orzo and toss.

Step 4: In a separate pan, add olive oil and sauté garlic until fragrant. Add your fresh peas and sauté for another 2-3 minutes until lightly golden brown. Add a pinch of salt to taste, then add peas to the orzo and toss again.

Step 5: Serve your hot pasta topped with microgreens, grated hazelnut or vegan parmesan cheese, and black pepper to finish.

Secrets to Success

• Use fresh, high-quality ingredients for the best flavor.
• Use a high-protein chickpea orzo for extra protein.
• Toss in some fresh peas to add even more green to this dish.
• If you’re looking for my original besto-pesto, just click!

Serving Tips

Once this yummy sauce is whipped up, turn it into a meal. Here are a few ways you can enjoy this yummy beautiful pesto.

• Tossed with gluten-free orzo or your favorite gluten-free or regular pasta!
• Top each bowl with vegan parmesan
• Top with grated hazelnuts or macadamia nuts for added richness and texture.
• Using this pesto as a pizza sauce is another fun way to enhance and experiment with your favorite dishes. 
• As a sauce/dip for fresh veggies.
• For garnish, I add broccoli sprouts or microgreens, which are jam-packed with vitamins and minerals. 

Storage Tips

You can store leftover pesto sauce in an airtight container in the fridge or freezer. Defrost overnight to serve. It will last for 1-2 in the fridge before it starts to lose its bright color. This pesto will stay good in the freezer for up to 3 months.