Creamy Vegan Pumpkin Seed Pesto

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Rated 5.0 based on 1 customer reviews
Creamy Vegan Pumpkin Seed Pesto
Creamy Vegan Pumpkin Seed Pesto
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  • 2 cups basil
  • 1 cup white beans
  • 1⁄2 cup toasted pumpkin seeds
  • 2 tablespoons lemon juice, or more to taste
  • 2 cloves garlic
  • 1⁄4 teaspoon salt
  • freshly ground black pepper to taste
  • 1⁄4 cup olive oil


  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:

This sauce can be stored in the freezer for up to a month.


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What others are saying

Image of caroline chambers
September 12, 2017 at 12:47am

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.