Quick and easy pumpkin seed pesto, with a touch of nutritional yeast for a cheesy flavor. Perfect as a sandwich spread, pasta sauce, or slathered on vegetables.
I’ve been trying to eat more greens lately, and just more vegetables in general. I used to eat kale left, right and center (and sometimes diagonally), but I must have fallen off the wagon and landed in a pile of bananas and grains, because that’s what I’ve been surviving on these days.
Pesto is a pretty versatile food. I’ve been using this pesto on everything lately; steamed kale, sandwiches, wraps, pasta and even using it as the base of a salad dressing. Okay, maybe I haven’t put it on EVERYTHING, but give me enough time and I’ll make that statement true.
Pumpkin seed pesto is a nice nut free alternative to traditional pesto, which is typically made with pine nuts. And, by using nutritional yeast instead of Parmesan, this sauce becomes dairy free as well, making it suitable for vegans or those with allergies.
The pumpkin seeds can easily be swapped out for sunflower seeds, walnuts or pine nuts, if that’s what you’re feeling. Don’t get too hung up on measuring all the ingredients out exactly. When it’s the consistency you want and tastes good to you, that all that matters.
- 40g (1 cup tightly packed) Basil
- ½ cup Pumpkin Seeds
- ⅓ cup Sunflower Oil (or Olive Oil)
- ⅛ cup Nutritional Yeast
- 1 Tbsp Lemon Juice
- ½ tsp Sea Salt
- 1 Garlic Clove, minced
- Combine all ingredients in a food processor and blend until smooth. You can thin it out with more oil if you prefer a more runny pesto.
- You can lightly toast the pumpkin seeds before blending if desired.