Traditionally, pesto is made with basil, olive oil, Parmesan, and garlic. Here, we add parsley for color and flavor, lemon to bolster the brightness of the spread, and we swap pumpkin seeds for pine nuts.

Because of the hyper-fresh ingredients, though, this condiment doesn't last too long—only about two maybe three days in the refrigerator. But no worries—we doubt there will be many leftovers regardless. This pesto is amazing.

Of course, pasta and pesto are an amazing combination. A pesto cream is another amazing way to dress your pasta. Mix this pesto into some aioli or mayonnaise for an excellent condiment that everyone will use with reckless abandon on his or her sandwiches. As mentioned earlier, it's also wonderful with all kinds of grilled or sautéed proteins, stirred into soup, heaped on top of crostini, and much more.

The options are endless. Pumpkin seeds are truly packed with nutrients and vitamins, including manganese, phosphorus, vitamin K, iron, zinc, and copper. Clearly, their inclusion in this pesto makes it quite the healthful condiment, spread, or sauce. They also help reduce inflammation, help to reduce cancer risk, improve heart health, and can lower blood sugar levels.

While the original pesto may include pine nuts—which are delicious, don't get us wrong—they are super expensive and not as healthful as pumpkin seeds. This recipe calls for a food processor, but if you have a mortar and pestle, we recommend testing that method out!

It's traditionally how pesto was made in the olden days, so it could be a great use for your mortar and pestle—especially if it's not the most commonly used tool in your kitchen repertoire.

Kosher salt , to taste. Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.

The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess. Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt.

How can I use this pumpkin seed pesto? Some recent recipes to try out: Coriander Pesto Pasta. This pumpkin seed pesto is great for a quick pesto pasta dinner, as a spread for sandwiches or drizzled over salads.

Easy to make, it is also a vegan and low histamine sauce. Cook Mode Prevent your screen from going dark. Print Recipe Pin Recipe. Prep Time 5 minutes mins.

Cook Time 5 minutes mins. Total Time 10 minutes mins. Course Party food, Sauces, Side Dish, Snack. Cuisine American, British, Italian. Servings 6 servings. Calories kcal. Lightly toast the pumpkin seeds for minutes on a low heat until they start to brown and pop. Once toasted, set aside on some kitchen towel.

Once the pumpkin seeds have cooled, add all the ingredients to the food processor and blend. You may need to scrape the sides down a few times so the mixture combines well. If you prefer a looser pesto, then add more olive oil or water to your preference.

For a thinner and more 'liquid' consistency, drizzle in a little extra olive oil to preference. For those on a low histamine diet, you may prefer to leave out the apple cider vinegar if you are unable to tolerate it.

Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate. Calories: kcal Carbohydrates: 1 g Protein: 2 g Fat: 15 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 10 g Trans Fat: 0. Tried this recipe? Mention lowhistaminekitchen or tag lowhistaminekitchen!

Comments This is a fantastic recipe! So glad you like the pumpkin seed pesto Kylea-Rose! And that pizza idea sounds delicious!! I haven't tried it, but sounds good to add a little to me! It will add a nice peppery flavor 🙂. I am really enjoying this on pretzels as I wait for my pasta to cook!

Thank you. So glad you like it Lynn! It's equally good as a dip as on pasta I find. They are rich in healthy fats, magnesium, and other nutrients that enhance heart and bone health.

Therefore, they are a perfect healthy snack. One ¼-cup serving has calories, 4 grams of carbohydrates, 11 grams of protein, and 0 grams sugar. Share your Pumpkin Seed Pesto creation with me on Instagram. It makes my day to see you recreate my recipes.

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. I love pesto and using pumpkin seeds really adds a new dimension! This is a great variation.

Definitely worth a try. So glad you enjoyed this twist on pesto. Thank you. Skip to primary navigation Skip to main content Skip to primary sidebar Home About Me Search. menu icon. Facebook Instagram Pinterest. search icon. Home » Recipes » Vegan Condiment Recipes Jump to Recipe.

this RECIPE. Pumpkin seeds pepitas add protein, heart-healthy fats, and fiber. Plus, they're packed with nutrients and vitamins, including manganese, phosphorus, vitamin K, iron, zinc, and copper. Fresh basil is a staple in pesto and adds a peppery and minty flavor. Fresh parsley brightens this dish and turns it a deep green.

Nutritional yeast is an ideal vegan substitute for the parmesan cheese in traditional pesto. It adds a cheesy umami flavor, as well as protein and B vitamins including B 12 to this recipe.

This pumpkin seed pesto recipe is lighter in olive oil than traditional pestos.

What nuts and seeds are best for pesto? Is pesto usually vegan? What can I use instead of cheese in pesto? To make this pesto, simply: Add ingredients to food processor.

Do a taste test. clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon Print Recipe.

Pin Recipe. Description A delicious, quick and easy Pumpkin Seed Pesto recipe that is vegan, dairy free, and nut free! Units US M Scale 1x 2x 3x. Add to food processor. Before removing pesto from the food processor , do a taste test. 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.

Your email address will not be published. Skip to content Jump to Recipe Jump to Video Print Recipe. Table of Contents hide. SUBSCRIBE ON YOUTUBE! NOT SURE WHERE TO START WITH PLANT-BASED EATING? Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

Print Recipe Pin Recipe. Prep Time 5 minutes mins. Total Time 5 minutes mins. Cuisine Italian-Inspired. Servings 16 servings. Calories 71 kcal. Wash and prep the basil: First, make sure to clean your basil by placing it in a bowl of water and swirling around with your hand to clean off of any dirt.

Once clean, lay your basil flat to dry or spin it in a salad spinner. Blend the greens, pepitas, garlic, and oil: Next pulse the basil in a food processor with the pepita and garlic cloves. Process until finely chopped, then continue to pulse while drizzling in olive oil.

You should use enough oil for the ingredients to be well coated. Add nutritional yeast, spices, and lemon juice: Finally, add in nutritional yeast, salt, and pepper. Taste and add more as needed. Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast.

Tools needed: food processor or blender, knife set, cutting board Prep ahead: Make this simple pesto up to days before serving, or freeze until ready to use. Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months possibly longer.

Nutrition notes: This recipe made as written with vegan cheese and seeds is plant-based, gluten-free, and nut-free. Nutritional yeast is a nutty, cheesy tasting cheese alternative that contains B vitamins, zinc, fiber and protein about 8 grams per 2 tbsp.

Here are a few of my favorite ways:. Did I miss anything?! How else would you use this pumpkin seed pesto? Let me know in the comments! Skip to content. Jump to Recipe Print Recipe. View this post on Instagram. Packed with plant-based protein thanks to the mighty pumpkin seed, pumpkin seed pesto is flavorful and nutritious and the perfect accompaniment to pasta, sandwiches, chicken and more!

Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 5 minutes mins. Servings 1 cup. red pepper flakes optional. Preheat the oven to degrees F and add pumpkin seeds to a sheet pan.

Toast in the oven for about 5 minutes. Add cloves of garlic to the sheet pan as well to slightly toast from the heat of the pan.

Let cool.