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!
A 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!
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.
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
- In addition to basil, use
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.
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!
You might like these other recipes!
-
- Cilantro Jalapeno Hemp Seed Hummus Without Tahini
-
- Healthy Grilled Mexican Street Corn (Elotes)
-
- Sweet and Tangy Sticky Soy Glaze
-
- 5 Minute Thai Peanut Sauce
-
- Keto Taco Stuffed Avocado Boats
-
- 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
☑ 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
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
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Ashley
Thank you SO much for this recipe! It's my go-to dairy-free pesto. It's incredible. 😀 😀
Jamie
Thank you Ashley! It's a favorite of mine too, the pumpkin seeds add so much flavor! 🙂
Edna
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!
Jamie
Thanks Edna! So glad you enjoyed this. Great idea making pumpkin seed pesto noodles with this!
Patrece
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 🙂
Diane Allen
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.
Jamie
Thank you Diane! I'm so glad you liked it! And yes, the pumpkin seeds are amazing in this pesto!
mandy
Can you taste the pumpkin seeds in the pesto.
Jamie
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!
LauRae
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!
Milica Vladova
I love all kinds of pesto recipes! I like this suggestion and I will definitely try it out. I love pumpkin seeds!
Jamie
Thank you Milica! I hope you love it! I'm a fan of pumpkin seeds too. 🙂
Sapana
The addition of pumpkin seeds to make this pesto is genius! So easy, tasty, and versatile.
Jamie
Thank you so much Sapana! The pumpkin seeds give it a great toasty, nutty flavor!
Sophie
This is really a new recipe. Thanks for sharing, now I have other options than the basic basil
Pesto.
Jamie
Great to hear Sophie! Isn't pesto so versatile? I hope you love it!
SHANIKA
I love that you've added Pumpkin Seeds to this Pesto! Sounds like such a great addition!
Jamie
Thank you Shanika! The pumpkin seeds add a great roasted, nutty flavor. I hope you love it! 🙂
Sylvie
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!
Jamie
Thank you so much Sylvie! My vegan friends love this so hopefully yours do too! Hope you enjoy this! 🙂