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    Home » Recipes » Sauces

    Published: May 5, 2019 · Modified: May 14, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 8 Comments

    Dairy-free basil and pumpkin seed pesto

    This dairy-free basil and pumpkin seed pesto is a little twist on the traditional version, but with no less taste! It swaps out pine nuts for pumpkin seeds and leaves out the cheese for a fun vegan pumpkin seed pesto.

    dairy free pumpkin seed pesto in a white bowl on a wooden board next to garlic and basil leaves.

    Pesto is always packed with flavour, and such a go-to for an easy weeknight dinner of pesto pasta. But some pesto may not always be suitable if you are dairy-free or vegan, or have to be nut free.

    As well as this recipe you may also like to see my pistachio pesto and macadamia nut pesto for vegan options.

    This pumpkin seed pesto is dairy-free (and vegan) as well as being nut free. It uses toasted pumpkin seeds in place of nuts, and is full of flavour with fresh basil, garlic and a touch of apple cider vinegar. Super easy to make as well!

    This post was updated with new photos and slight amendments to the recipe on 18 April 2022.

    Jump to:
    • Why this pesto is so good
    • Ingredients
    • Variations on the recipe
    • Step by step instructions
    • Frequently asked questions
    • Equipment needed
    • More pesto recipes to enjoy
    • Recipe

    Why this pesto is so good

    Pesto pasta was my jam all through college, so I wish I had made this dairy-free pesto back then! In fact, it was probably my most eaten meal. I think you will love this recipe because:

    • Flavourful: the basil, garlic and pumpkin seeds give such a hit of flavour.
    • Dairy-free pesto: it doesn't include cheese making this a vegan pesto.
    • Nut free pesto: we use pumpkin seeds instead of pine nuts, so it should be suitable for those who are not able to eat nuts.

    Ingredients

    small bowls of the ingredients for pumpkin seed pesto.

    This recipe uses a lot of my go-to store cupboard ingredients. Some notes about them:

    • Pumpkin seeds: used in place of pine nuts, be sure to use unsalted ones!
    • Basil: the beautiful summer herb that has the flavour of Italy. Use fresh basil leaves without bruising or discolouration.
    • Garlic: use one or two cloves, to taste preference.
    • Extra virgin olive oil: use extra virgin rather than regular oive oil for a richer taste.
    • Apple cider vinegar: my go-to is always Aspall apple cyder vinegar as it is organic and has won taste awards as well! If you are low histamine and cannot tolerate, then simply leave it out.

    Variations on the recipe

    If you prefer, you can add in some parsley or cilantro to the pesto in addition to the basil to change up the flavour.

    For those who can use lemon juice, then this can be used in place of the vinegar.

    Step by step instructions

    It is so very easy to make pesto, and this version is no exception!

    Step 1

    Toast the pumpkin seeds in a dry pan (without any oil) until they warm, slightly brown and they may start to pop (image 1). Set aside to cool.

    Step 2

    Add all the ingredients to a blender (image 2).

    pumpkin seeds in a black frying pan.
    pumpkin seeds, garlic and basil leaves in a food processor.

    Step 3

    Blend the ingredients to make your pesto (images 3 & 4). You may need to stop and scrape down the sides of the blender a few times. Adjust with more olive oil if required, both to taste preference and to texture preference as well.

    pumpkin seed pesto in a food processor.
    pumpkin seed pesto in a food processor.

    Frequently asked questions

    Which type of pumpkin seeds should I use to make pesto?

    Regular pumpkin seeds (also called pepitas) are fine to make pesto. You want ones that are unsalted and that haven't already been roasted.

    How do I thin a pesto?

    You can add more olive oil and/or apple cider vinegar (or lemon juice) to thin a pesto. Give it a taste though, so you keep the flavour you like.

    How do I use pesto?

    Pesto is perfect for pesto pasta, as a spread for sandwiches or a dip with crudites or crackers. It can also be used as a topping for recipes such as my baked cod with pesto and my pesto chicken tray bake.

    Equipment needed

    To make homemade vegan pesto you will need:

    Food processor - to blend the pesto. You can also use something like a NutriBullet.

    Frying pan - to dry toast the pumpkin seeds before blending them.

    Wooden spoon - you will likely need to scrape down the sides of you blender, using a spoon.

    dairy free pumpkin seed pesto in a white bowl on a wooden board next to garlic and basil leaves.

    More pesto recipes to enjoy

    Pesto is always popular here on the site! From pesto options such as my vegan pistachio pesto to ways to use them such as my coriander pesto pasta, they are such a favourite. Some recent recipes to try out:

    • Coriander pesto pasta
    • Pesto chicken tray bake
    • Pesto chicken skewers
    • Baked cod with pesto

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    pumpkin seed pesto in a white bowl on a wooden board next to basil leaves and garlic bulb.

    Dairy-free basil and pumpkin seed pesto

    Claire
    This dairy-free 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.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Party food, Sauces, Side Dish, Snack
    Cuisine American, British, Italian
    Servings 1 cup

    Ingredients
      

    • ½ cup pumpkin seeds (pepitas)
    • ½ cup basil (fresh) tightly packed
    • 1-2 cloves garlic adjust quantity to taste
    • 1 tablespoon apple cider vinegar
    • ⅓ cup extra virgin olive oil add more for a looser pesto, to preference
    • to taste salt

    Instructions
     

    • Lightly toast the pumpkin seeds for 3-4 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.

    Notes

    • If you prefer not to use basil, you can always try coriander / cilantro and add a little parsley too. 
    • Adjust the amount of garlic to taste 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.
     

    Swiss Interest Group, histamine intolerance rating

    All ingredients in this recipe rate as a '0' on the SIGHI list, with the exception of apple cider vinegar which rates a '1', and garlic, which rates as a '1' although as it is stated that it is usually well tolerated in small amounts after cooking, the garlic could be pan-fried prior to making this recipe.  
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Nancy says

      June 10, 2022 at 12:02 am

      5 stars
      Looks like a great recipe! How important is it to toast the pumpkin seeds? I am just thinking of when I am feeling lazy and want to skip a step. Thanks!

      Reply
      • Claire says

        June 10, 2022 at 9:08 am

        Hi Nancy, I would suggest toasting them (it can literally be for a few minutes in a dry skillet if you are stuck for time) as it brings out the flavour and I find them easier to blend. They don't have the same taste otherwise, as the oils haven't been 'released'. Saying that, you can skip the step and see how it goes!

        Reply
    2. Zoe says

      June 01, 2021 at 3:26 am

      Recently diagnosed with rosacea and trying to find recipes online that are low histamine and don’t make my face burn. This website has been so useful. So quick and simple and really tasty.

      Reply
      • throughthefibrofog says

        June 01, 2021 at 8:15 am

        So glad the recipes are helpful Zoe!

        Reply
    3. Shruti Chopra says

      July 31, 2020 at 7:24 am

      Yum yum!!!

      I've got a nice bunch of basil but no pumpkin seeds. I'd love to add walnuts but they're '3' on the SIGHI list 🙁 ...maybe I'll just order the pumpkin seeds because I am a huge fan of pesto and as usual you've made it nice and simple for us.

      Reply
      • throughthefibrofog says

        July 31, 2020 at 11:52 am

        It's so frustrating when we don't have one ingredient in a recipe isn't it! I haven't eaten walnuts for a loooong time but may be better to stick to pumpkin seeds for the time being I think.

        Reply
      • Sheryl says

        August 13, 2020 at 8:08 am

        This looks like a great pesto variation! Thanks for the delicious recipes as always 🙂

        Reply
        • throughthefibrofog says

          August 16, 2020 at 8:20 am

          you're welcome, hope you like it!

          Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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