Vegan Pumpkin Seed Pesto with Parsley and Basil

5 from 52 votes

Roasted pumpkin seeds, fresh basil, parsley, lemon, garlic, and olive oil blended into a 5-minute pesto with no nuts and no dairy.

Prep Time5

Total Time5

Course: Salad, Sauces

Cuisine: American, Italian, Mediterranean

Servings: people

Calories: 331kcal

Author: Jamie

Add the pumpkin seeds, garlic, basil, parsley, and lemon juice to a food processor.
Start the processor and slowly stream in the olive oil while it runs. Stop to scrape down the sides as needed and process until smooth.
Add a good pinch of salt, then taste and adjust. It needs more salt than traditional pesto since there's no cheese.
Use right away, or transfer to an airtight container, drizzle a thin layer of olive oil over the top, and refrigerate for up to 2 days.

Pumpkin seeds: Use hulled roasted pumpkin seeds (pepitas). Sunflower seeds also work and keep it nut-free. Walnuts, almonds, or pecans work too, but the pesto will no longer be nut-free.
Nut-free and dairy-free: Pumpkin seeds aren't tree nuts, and there's no cheese. If you're cooking for a nut allergy, check the seed package for cross-contact warnings.
Herbs: No parsley? All basil works. You can also add cilantro, chives, or scallions alongside the basil.
Flavor: For more or less pumpkin seed flavor, adjust the amount of seeds.
Storage: Keep in an airtight container in the fridge for up to 2 days. A thin layer of olive oil on top keeps the pesto from oxidizing.