Vegan Pumpkin Seed Pesto (Printable)

Dairy-free pumpkin seed pesto blended with fresh zucchini noodles for a vibrant plant-based meal.

# What You'll Need:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for sautéing
12 - 1/2 cup cherry tomatoes, halved, optional for garnish
13 - Fresh basil leaves for garnish

# How to Make It:

01 - Combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve desired creamy consistency. Taste and adjust seasoning as needed.
02 - Create zucchini noodles using a spiralizer or julienne peeler.
03 - For raw noodles: pat dry with paper towels and transfer to a large bowl. For warm noodles: heat 1 tablespoon olive oil in a large skillet over medium heat, add zucchini noodles and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Toss zucchini noodles with pumpkin seed pesto until evenly coated throughout.
05 - Transfer to serving plates and garnish immediately with cherry tomatoes and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's ready in 20 minutes flat, which means you can have something restaurant-quality on the table before hunger turns into hanger.
  • The pesto is secretly packed with protein and healthy fats, so you'll feel genuinely satisfied, not like you're eating rabbit food.
  • Raw or cooked, it adapts to whatever mood you're in and whatever time you have available.
02 -
  • Don't pulse your pesto into oblivion or you'll end up with something that tastes like green mud instead of a vibrant sauce. Stop while there's still texture and life in it.
  • Zucchini releases moisture as it sits, so if you're not serving immediately, keep the noodles and pesto separate and combine them just before eating.
03 -
  • Make extra pesto and freeze it in ice cube trays, then you'll have instant sauce for future meals, pasta, or even grain bowls on nights when cooking feels impossible.
  • If your pesto seizes up or becomes grainy, it usually means you've added water too quickly or your food processor is overworking it—add a touch more olive oil and pulse very gently to bring it back.
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