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Pumpkin Seed Pesto Sauce Recipe

Pumpkin Seed Pesto, or pepita pesto, is a delicious pesto made without nuts! Pumpkin seeds are an easy substitution for pine nuts and provide a mild crunch in pesto sauce.
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  • 2 cups basil
  • cup pepitas, pumpkin seeds
  • 2 whole garlic cloves
  • ½ cup extra virgin olive oil
  • cup nutritional yeast, or parmesan cheese
  • teaspoon salt
  • teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice


  • Wash and prep the basil: First, make sure to clean your basil by placing it in a bowl of water and swirling around with your hand to clean off of any dirt. Once clean, lay your basil flat to dry or spin it in a salad spinner.
  • Blend the greens, pepitas, garlic, and oil: Next pulse the basil in a food processor with the pepita and garlic cloves. Process until finely chopped, then continue to pulse while drizzling in olive oil. You should use enough oil for the ingredients to be well coated.
  • Add nutritional yeast, spices, and lemon juice: Finally, add in nutritional yeast, salt, and pepper. Taste and add more as needed.


  • Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast.
  • Tools needed: food processor or blender, knife set, cutting board
  • Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
  • Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.

Nutrition Information

Serving: 1serving, Calories: 71kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 19mg, Potassium: 39mg, Fiber: 1g, Sugar: 1g, Vitamin A: 159IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg