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


For best results, we recommend using:


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.

Nutrition Facts

Per Serving: 119 calories; 8g fat; 10.1g carbohydrates; 3g protein; 0mg cholesterol; 177mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 119 Calories from Fat69
% Daily Value*
Total Fat 8g 12%
Saturated Fat1g 6%
Trans Fat0.0g
Polyunsaturated Fat1.1g
Monounsaturated Fat5.2g
Cholesterol 0mg 0%
Sodium 177mg 7%
Total Carbohydrate 10.1g 3%
Dietary Fiber3g 10%
Protein 3g
Vitamin A6% Vitamin C3%
Calcium3% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


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.