• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Drive Me Hungry
  • Recipes
  • About
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All Recipes » Sauces

    Vegan Pumpkin Seed Pesto with Parsley and Basil

    Published: Jul 3, 2019 · Modified: Jul 6, 2019 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 20 Comments

    295 shares
    Jump to Recipe

    A delicious vegan pumpkin seed pesto sauce made with parsley and basil! This healthy vegan basil parsley pesto is perfect for cold pesto pasta salads!

    vegan pumpkin seed pesto with parsley and basil in a food processorA delicious, healthy twist on the traditional pesto recipe. This vegan pumpkin seed pesto is made with parsley and basil for even more fresh flavors! Perfect for cold pesto pasta salads, salad dressings, or drizzle on top of proteins or roasted vegetables for a tasty sauce! You can also use this vegan basil parsley pesto as a marinade when grilling vegetables!

    vegan pumpkin seed pesto with basil and parsley in a food processor

    I've always wanted to have an herb garden but I've never had success growing herbs in an apartment. The sunlight wasn't strong enough or my windows didn't face the right direction or...I just plain forgot to water it! Now that I moved into a house, I decided to try again but this time plant my herbs outdoors. What a difference it makes! The herbs are growing so fast and strong. This vegan pumpkin seed pesto is the perfect recipe for using up these herbs. It's incredible what a little fresh air and sunlight will do during the Seattle summers!

    Why You'll Love this Vegan Pumpkin Seed Pesto:

    • Fast & Easy - Literally ready in 5 minutes! Fresh pesto is so much more flavorful and fresh tasting than store bought. It's fast, easy, and simple to make!
    • Instead of pine nuts use:
        • pumpkin seeds
        • walnuts
        • almonds
        • pecans
        • sunflower seeds
    • Add extra herbs!
      • In addition to basil, use
        • parsley
        • cilantro
        • chives
        • scallions

    Health Benefits of Pumpkin Seeds:

    • A great source of
      • iron
      • potassium
      • magnesium
      • fiber
      • plant based protein

    Serving Suggestions for Vegan Basil Parsley Pesto:

    • dress cold pesto pasta salad
    • use as a salad dressing
    • top grilled or roasted vegetables (add it to this Healthy Grilled Mexican Street Corn)
    • serve with grilled or roasted proteins
    • use as a marinade

    When storing leftovers, drizzle a thin layer of olive oil on top so the pesto doesn't oxidize. Keep in an airtight container in the fridge for up to 2 days.

    vegan pumpkin seed pesto with basil and parsley in a food processor

    I hope you make this vegan pumpkin seed pesto! Please share, rate, and comment below. I’d love to hear from you!

    Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

    Thanks so much for stopping by!

    Jamie


    You might like these other recipes!

    cilantro jalapeno hemp seed hummus surrounded by a vegetable platter
    Cilantro Jalapeno Hemp Seed Hummus Without Tahini
    Healthy Grilled Mexican Street Corn (Elotes) with lime, cotija cheese, and cilantro on a white plate
    Healthy Grilled Mexican Street Corn (Elotes)
    Sweet and tangy soy glaze on a spoon
    Sweet and Tangy Sticky Soy Glaze

    thai peanut sauce in white bowl with wooden spoon
    5 Minute Thai Peanut Sauce
    Keto Taco Stuffed Avocado boats on a wooden cutting board with lime, taco meat, tomatoes, and cilantro
    Keto Taco Stuffed Avocado Boats
    vegan cucumber hummus bites with red and orange cherry tomatoes on a white plate
    Vegan Cucumber Hummus Bites

    *This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.

    vegan pumpkin seed pesto with parsley and basil in a food processor

    Vegan Pumpkin Seed Pesto with Parsley and Basil

    A delicious vegan pumpkin seed pesto sauce made with parsley and basil! This healthy vegan parsley basil pesto is perfect for cold pesto pasta salads!
    5 from 43 votes
    Pin Share Print
    Prep Time 5 mins
    Total Time 5 mins
    Course Salad, Sauces
    Cuisine American, Italian, Mediterranean
    Servings 4 people

    ☑ Ingredients
     

    • ½ cup roasted pumpkin seeds
    • ½ cup olive oil - extra virgin
    • 1 cup basil
    • ½ cup parsley
    • 2 Tablespoons lemon juice - fresh squeezed
    • 2 cloves garlic
    • salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Add the pumpkin seeds, garlic, basil, parsley, and lemon juice to your food processor.
    • Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.
    • Store in an airtight container in the fridge for up to 2 days.

    ✎ Recipe Notes

    When storing leftovers, drizzle a thin layer of olive oil on top to keep the pesto from oxidizing. 

    Nutrition

    Calories: 331kcal | Carbohydrates: 4g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Sodium: 43mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 14.7mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

    « Cilantro Jalapeno Hemp Seed Hummus Without Tahini
    Cold Vegan Pesto Pasta Salad »
    295 shares

    Reader Interactions

    Comments

    1. Ashley

      September 30, 2020 at 3:48 pm

      Thank you SO much for this recipe! It's my go-to dairy-free pesto. It's incredible. 😀 😀

      Reply
      • Jamie

        October 08, 2020 at 1:02 am

        Thank you Ashley! It's a favorite of mine too, the pumpkin seeds add so much flavor! 🙂

        Reply
    2. Edna

      September 21, 2020 at 6:00 pm

      5 stars
      I had so many pumpkin seeds to use up and was looking for a fun way to use them!
      This pesto was delicious! We used it as a dip, but I am going toss it through some noodles next time!

      Reply
      • Jamie

        December 11, 2020 at 2:42 am

        Thanks Edna! So glad you enjoyed this. Great idea making pumpkin seed pesto noodles with this!

        Reply
    3. Patrece

      July 23, 2020 at 9:51 pm

      5 stars
      We loved this!! We used all basil as had no parsley, and the flavour was lovely. Will be making again with the parsley soon - I think this will become a new family favourite! Delicious as a dip, and we also made your pasta salad 🙂

      Reply
    4. Diane Allen

      July 18, 2020 at 3:09 pm

      5 stars
      I made this pesto today and it may be the best pesto I ever made. The pumpkin seeds gave it the perfect texture and taste. I love it and will use it again and again. Thanks for this recipe.

      Reply
      • Jamie

        July 19, 2020 at 11:40 am

        Thank you Diane! I'm so glad you liked it! And yes, the pumpkin seeds are amazing in this pesto!

        Reply
      • mandy

        November 18, 2020 at 3:30 pm

        Can you taste the pumpkin seeds in the pesto.

        Reply
        • Jamie

          November 19, 2020 at 3:26 am

          Hi Mandy! You can taste the nuttiness of the pumpkin seeds but you can adjust it to your preference if you'd like more or less of a flavor. Hope that helps!

          Reply
    5. LauRae

      July 08, 2020 at 12:14 pm

      Great recipe! I had everything I needed except the garlic. Used garlic powder. I never made pesto before because it has cheese in it--dairy sensitivity. Pumpkin seeds are so nutritious, and easier for me to obtain than pine nuts.
      Fun to make and eat on rice pasta.
      Thanks!

      Reply
    6. Milica Vladova

      July 05, 2019 at 2:04 am

      5 stars
      I love all kinds of pesto recipes! I like this suggestion and I will definitely try it out. I love pumpkin seeds!

      Reply
      • Jamie

        July 06, 2019 at 12:21 am

        Thank you Milica! I hope you love it! I'm a fan of pumpkin seeds too. 🙂

        Reply
    7. Sapana

      July 04, 2019 at 9:25 pm

      5 stars
      The addition of pumpkin seeds to make this pesto is genius! So easy, tasty, and versatile.

      Reply
      • Jamie

        July 06, 2019 at 12:20 am

        Thank you so much Sapana! The pumpkin seeds give it a great toasty, nutty flavor!

        Reply
    8. Sophie

      July 04, 2019 at 8:49 pm

      5 stars
      This is really a new recipe. Thanks for sharing, now I have other options than the basic basil
      Pesto.

      Reply
      • Jamie

        July 06, 2019 at 12:19 am

        Great to hear Sophie! Isn't pesto so versatile? I hope you love it!

        Reply
    9. SHANIKA

      July 04, 2019 at 7:43 pm

      5 stars
      I love that you've added Pumpkin Seeds to this Pesto! Sounds like such a great addition!

      Reply
      • Jamie

        July 04, 2019 at 8:44 pm

        Thank you Shanika! The pumpkin seeds add a great roasted, nutty flavor. I hope you love it! 🙂

        Reply
    10. Sylvie

      July 04, 2019 at 5:36 pm

      5 stars
      What a great idea! I've got so many vegans around me and I'm always looking for new recipes for when they come over. Can't wait to try this pesto for them, thank you for the recipe!

      Reply
      • Jamie

        July 04, 2019 at 8:43 pm

        Thank you so much Sylvie! My vegan friends love this so hopefully yours do too! Hope you enjoy this! 🙂

        Reply

    Leave a Comment Cancel reply

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

    Recipe Rating




    Primary Sidebar

    photo of author

    Hi there!

    Nice to meet you! Come join me in making easy, simple recipes for every day meals. All my recipes use fresh ingredients with easy to follow steps that anyone can follow. Take a look around!

    More about me →


    NEVER MISS A RECIPE!

    Sign up to be notified of new recipes and cooking tips & tricks from our kitchen. No spam ever. Unsubscribe at any time.


    Popular Recipes

    • Yaki Udon | Stir Fried Udon Noodles
    • Remoulade Sauce | Crab Cake Sauce
    • 3 Classic Spring Roll Dipping Sauces
    • Southern Baked Mac and Cheese with Breadcrumbs

    Copyright © 2022 Drive Me Hungry · Privacy Policy