Creamy Vegan Pumpkin Seed Pesto

Image of Natalie Bickford
Rated 5.0 based on 2 customer reviews
Creamy Vegan Pumpkin Seed Pesto
Creamy Vegan Pumpkin Seed Pesto


  • 2 cups fresh basil
  • 1 cup canned white beans, rinsed and drained
  • ½ cup toasted pumpkin seeds
  • 2 tablespoons lemon juice, or more to taste
  • 2 cloves garlic, peeled
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • ¼ cup olive oil


For best results, we recommend using:


  1. Combine basil, white beans, pumpkin seeds, lemon juice, garlic, and salt in the pitcher of a high-speed blender or food processor; pulse until everything is just combined. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Pour olive oil into the pitcher; pulse again until oil is incorporated. Season with salt and pepper.
Mealthy tip:

Using a high-speed blender will give you the smoothest texture, but if you don't have one or prefer your pesto a little chunky, a food processor or immersion blender will also work well. The pesto can be refrigerated for up to one week, or stored in the freezer for up to a month.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of caroline chambers

caroline chambers says:

so genius to use white beans instead of parmesan to make this creamy, basil pesto. i used it as a dip, but i think you could thin it out with a few splashes of water to make it a pasta sauce.

Image of Jessica Scott

Jessica Scott says:

I really liked the texture of this pesto, it was delicious. The white beans were perfect for adding creamy texture. I also loved the garlicky flavors, so yummy.