Vegan pesto with pumpkin seeds

This vegan pesto is far from a traditional – it’s vegan for starters – however it’s full of delicious flavours and adds a flash of vibrant green colour to any dish. In these last few days of summer, I wanted to make the most of seasonal basil whilst giving a nod to the incoming autumnal months, and pumpkin immediately sprung to mind.

Simplicity is key in this recipe, you can make it in less than 10 minutes. I’ve replaced the pine nuts with raw pumpkin seeds, and to my delight found that they give it a creaminess and, depending on how long you process it for, a lovely texture. Some recipes call for a pestle and mortar to pound the ingredients and release the flavours, some use a food processor for speed, others call for chopping with a mezzaluna to get a chunky texture, please do use which ever method you prefer. I did use a food processor to keep things fast and easy, and in my opinion the flavour and texture is divine!

A close of pumpkin seed and basil pesto ingredients in blender

Once all the ingredients are fully combined, add extra olive oil until the desired consistency is reached. Serve immediately tossed with pasta, veggie noodles, thickly spread on toast or as part of a delicious salad dressing! It will also keep in the fridge for a couple of days. To help prevent discolouring, keep it in a jar with a thin layer of extra virgin olive oil on top. I hope you have loads of fun making this vegan pesto with pumpkin seeds, and trust me, your kitchen will smell great for hours afterwards.

With love and gratitude for the incredible scent of basil x

Pumpkin seed basil vegan pesto
Prep time: 
Total time: 
Serves: 3-4
A delicious and very simple vegan basil pesto, made creamy and full of texture with pumpkin seeds.
  • A large bunch of basil, leaves only (around 75g)
  • 50g pumpkin seeds
  • 1 clove of garlic
  • 4 tbsp nutritional yeast
  • ½ tsp vegan Bouillon powder (optional, but it makes it really yummy)
  • ¼ tsp mustard (optional)
  • 1 tbsp lemon juice
  • 4-5 tbsp extra virgin olive oil, plus extra to taste and store
  • A splash of white balsamic vinegar (optional)
  • ½ tsp pink salt, plus extra to taste
  • ½ tsp black pepper
  1. Put the basil leaves, pumpkin seeds, garlic, nutritional yeast, Bouillon powder and mustard (if using), and salt and pepper into a food processor and pulse until they are all combined.
  2. Turn the food processor on low and slowly add the lemon juice, extra virgin olive oil, and balsamic vingar.
  3. Taste and if required, add extra seasoning and olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.