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Pumpkin Seed Pesto

A vegan pesto and a lovely alternative with nutritional yeast, and the pumpkin seeds, which are high in omega-3, beneficial fats.

Jar of pesto with fresh basil leaves


  • 1/2 cup of roasted pumpkin seeds

  • 1/2 cup of olive oil

  • 1 cup of fresh herbs (basil, parsley or coriander - I add in any mix I have)

  • 2 tbsp lemon juice

  • 2 garlic cloves

  • 8 tsp of nutritional yeast

  • salt to taste


  • Blend everything in a food processer.

  • Taste and adjust the salt or maybe add more garlic or olive oil.


I usually use whatever herbs I have lying around and the pesto is also a good way to use up herbs that aren't looking that great. And don't waste the stalks. I put everything in.

To Serve

I add the pesto to scramble eggs, or drizzle over poached eggs or mix with avocado. I add it to salads and obviously in my courgetti.

It's really versatile and you can layer up the pesto in many dishes.

Seasonal Twist

Wild garlic is a lovely alternative to the mixed herbs when in season, which is about now.

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