Vegan Pumpkin Seed Pesto (Printable version)

Fresh zucchini noodles combined with a vibrant pumpkin seed pesto for a light plant-based meal.

# Needed ingredients:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for sautéing
12 - 1/2 cup cherry tomatoes, halved, optional for garnish
13 - Fresh basil leaves for garnish

# How to make it:

01 - In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve a creamy consistency. Taste and adjust seasoning as needed.
02 - Process zucchini into noodles using a spiralizer or julienne peeler.
03 - For raw noodles, pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles, heat 1 tablespoon olive oil in a large skillet over medium heat, add zucchini noodles and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Toss zucchini noodles with pumpkin seed pesto until evenly coated throughout.
05 - Transfer to serving bowls and garnish immediately with cherry tomatoes and fresh basil leaves if desired.

# Expert advice:

01 -
  • The pumpkin seed pesto has this earthy, slightly sweet richness that tastes indulgent without any dairy whatsoever.
  • It comes together in about twenty minutes, making it perfect for weeknight dinners when you want something that feels special.
  • The zucchini noodles stay light and fresh, so the whole dish feels nourishing rather than heavy.
02 -
  • Don't over-process your pesto or it'll turn into a gluey paste and lose all that beautiful texture that makes people pause mid-bite and ask what they're eating.
  • The key to perfect zucchini noodles is drying them completely before tossing if you're going raw, otherwise they release water and dilute your pesto into something sad.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes before adding them to the food processor if you want to deepen their flavor and make them even more nutty and rich.
  • Don't shy away from adding another clove of garlic if you're someone who craves boldness, because once it's blended into a pesto it mellows beautifully and just adds a subtle warmth.
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