What do you eat with pesto?

Pesto can add tremendous flavor to so many dishes. It is great as a pasta sauce, a salad dressing, a condiment on wraps or sandwiches, a dip for roasted or fresh vegetables, and much more. My favorite ways to eat it are as a pasta sauce, salad dressing, and with roasted potatoes!

What nuts and seeds are best for pesto?

Pumpkin seeds are clearly my choice, but you can also make pesto with pretty much any kind of seed or nut. Traditional pesto is made with pine nuts, but you could also use walnuts, pecans, pistachios, sunflower seeds, etc.

Is pesto usually vegan?

Traditional pesto is made with parmesan cheese, so it is not considered vegan. You can easily make pesto without it though. In my opinion, this dairy free version is even more delicious! You won't even miss the parmesan.

What can I use instead of cheese in pesto?

I make up for the lack of cheese in this pesto recipe by using a flaky sea salt and lemon juice for that salty punch of cheese like flavor. You can always add some nutritional yeast as well if that isn't enough.

Quick & Easy Pumpkin Seed Pesto (Vegan & Nut Free)

Description

A delicious, quick and easy Pumpkin Seed Pesto recipe that is vegan, dairy free, and nut free! This homemade pesto is made with pumpkin seeds (aka: pepitas), fresh basil, olive oil, lemon juice, garlic, and sea salt. It is delicious on pasta, pizza, sandwiches, or as a dip. Honestly, you won't believe it isn't traditional pesto!

Ingredients

Units Scale

1/2 cup pumpkin seeds

2 small cloves garlic

2 cups fresh basil leaves + more for garnish

Juice of one lemon

1/2 cup extra-virgin olive oil

1/2 teaspoon flaky sea salt

Instructions

Add to food processor. Add all of the ingredients to a food processor and pulse on high for at least 1 minute. Remove lid and scrape down the sides and give a little stir to the bottom of the processor before pulsing again for another minute or until pesto is combined and smooth.
Do a taste test. Before removing pesto from the food processor, do a taste test. If necessary, add more sea salt for flavor or add more lemon juice, or olive oil to reach your desired thickness.

Notes

To store. Store in fridge in an air tight container for up to 3 days.
Add sun-dried tomatoes. For an extra punch of rich and savory, try adding some oil packed sun dried tomatoes. I love doing this when I have them!
Add nutritional yeast. If you are still missing that cheesy flavor, try adding up to 1 tablespoon of nutritional yeast to the recipe below.
Change up the greens. Pesto can be made with pretty much any of your favorite greens or herbs. Try replacing the basil with parsley or cilantro. Or doing half basil and half spinach, kale, or arugula. A great herby mix to try is a third basil, third parsley, and third spinach. Truly, whatever you have on hand will work!
Change up the nuts/seeds. Pretty much any nut or seed will work in this vegan pesto. I definitely prefer pumpkin seeds, but pine nuts, cashews, walnuts, or sunflower seeds are all great options too.

Keywords: pumpkin seed pesto