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vegan pumpkin seed pesto with parsley and basil in a food processor
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5 from 52 votes

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!
Prep Time5 minutes
Total Time5 minutes
Course: Salad, Sauces
Cuisine: American, Italian, Mediterranean
Servings: 4 people
Calories: 331kcal

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.

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