Vegan Pumpkin Seed Pesto is a delightful twist on traditional pesto, packed with flavor and nutrients. This quick and easy recipe can be made in just five minutes, making it perfect for anyone looking for a fast and healthy option.
1/2 cup raw pumpkin seeds (unsalted and unroasted)
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Optional: Nutritional yeast for a cheesy flavor
Instructions
In a food processor, combine the fresh basil leaves and garlic cloves. Pulse until finely chopped.
Add the raw pumpkin seeds to the mixture and pulse again until they are roughly chopped.
With the food processor running, gradually pour in the extra-virgin olive oil through the feed tube. Continue blending until the mixture is smooth and creamy.
Once the pesto reaches your desired consistency, add the lemon juice, sea salt, black pepper, and optional nutritional yeast. Blend again until everything is well combined.
Taste the pesto and adjust the seasonings if necessary. If it’s too thick, add a little more olive oil or a splash of water to thin it out.
Transfer the Vegan Pumpkin Seed Pesto to a serving bowl or an airtight container for storage.
