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.
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
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:
- Flavorful: 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
All the ingredients and their quantities are set out in the recipe card below.
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's very easy to make this pumpkin seed pesto, with just a few steps:
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).
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.
💭 Recipe tips and notes
- If you prefer not to use basil, you can always try coriander / cilantro and add a little parsley too.
- For a more 'liquid' texture, you can add more olive to preference.
- Adjust the amount of garlic to taste preference.
📋 Frequently asked questions
Regular pumpkin seeds (also called pepitas) are fine to make pesto. You want ones that are unsalted and that haven't already been roasted.
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.
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.
🥣 More tasty pesto recipes
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:
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
Equipment
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
- For a thinner and more 'liquid' consistency, drizzle in a little extra olive oil to preference.
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Kylea-Rose Pearse says
This is a fantastic recipe! I used it for a chicken pesto cauliflower pizza and it was heavenly. Thank you for such great inspiration!
Claire says
So glad you like the pumpkin seed pesto Kylea-Rose! And that pizza idea sounds delicious!!
Ro-anne Jansen says
Hi. I have some Rocket/arugula also. Do you think this would pair well with the basil and work to add it in also?
Claire says
I haven't tried it, but sounds good to add a little to me! It will add a nice peppery flavor 🙂
Lynn says
I am really enjoying this on pretzels as I wait for my pasta to cook! Thank you.
Claire says
So glad you like it Lynn! It's equally good as a dip as on pasta I find.
Nancy says
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!
Claire says
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!
Zoe says
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.
throughthefibrofog says
So glad the recipes are helpful Zoe!
Shruti Chopra says
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.
throughthefibrofog says
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.
Sheryl says
This looks like a great pesto variation! Thanks for the delicious recipes as always 🙂
throughthefibrofog says
you're welcome, hope you like it!