Pumpkin Seed Pesto


Special Diet Notes: Pumpkin Seed Pesto

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Pumpkin Seed Pesto
Prep time
Cook time
Total time
This recipe was posted by Jackie at The Vegan Diet. Visti her blog to view even more recipes for pumpkin seeds and beyond!
Serves: 1½ cups
  • 1 cup raw pumpkin seeds
  • 1 cup fresh parsley
  • 8 garlic cloves, peeled
  • 5 tablespoons fresh lemon juice
  • 1 teaspoons freshly ground pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons vegetable broth/stock
  1. Over low heat, dry-roast pumpkin seeds, stirring constantly for 5 minutes or until they finish popping.
  2. Remove from heat and cool. In a blender, process seeds, parsley, garlic, lemon juice, pepper and salt.
  3. Slowly add oil and broth and blend until smooth.
  4. Toss into hot pasta and serve immediately or transfer to a covered container and refrigerate until needed.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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