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5-Minute Vegan Pumpkin Seed Pesto (Nut-Free)

A creamy, nut-free, dairy-free pesto made with pumpkin seeds, basil, garlic, lemon, and nutritional yeast. Ready in just 5 minutes for pasta, sandwiches, pizza, or dips.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Italian, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw pumpkin seeds (pepitas)
  • 2 cups fresh basil leaves
  • 3 cloves garlic peeled
  • 2 tbsp lemon juice
  • 1/2 cup extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Optional: Toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until fragrant.
  2. Add basil, garlic, and lemon juice to a food processor and pulse until finely chopped.
  3. Add pumpkin seeds and pulse until crumbly.
  4. With the processor running, slowly drizzle in olive oil until smooth and creamy.
  5. Stir in nutritional yeast, salt, and pepper. Blend again to combine.
  6. Adjust consistency with 1–2 tbsp of water or more olive oil if needed. Serve immediately or store in fridge up to 5 days.

Notes

This pesto is nut-free, dairy-free, and vegan. Use on pasta, sandwiches, pizza, or as a dip. For extra flavor, toast the pumpkin seeds before blending. Can be frozen in ice cube trays for easy meal prep.