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Parsley Pumpkin Seed Pesto [Vegan, Grain-Free]

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Pesto comes from the northern part of Italy. It is traditionally made with basil, garlic, lemon, pine nuts, cheese, and olive oil. This parsley pumpkin seed pesto is a variation on the classic. Parsley is used instead of basil, pumpkin seeds instead of pine nuts, and there is no cheese added. This sauce is so fresh and flavorful and requires no cooking. Whip it up in 5 minutes and use in on pasta, rice, to top soups with, or in salads.

Parsley Pumpkin Seed Pesto [Vegan, Grain-Free]

This Recipe is :

Dairy Free Vegan


3/4 cup


  • 1/2 cup parsley
  • 1/2 cup pumpkin seeds
  • Juice of 1 lemon
  • 1 clove of garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. In a food processor or blender, add the parsley, pumpkin seeds, lemon juice, and garlic and pulse until all of the ingredients are finely chopped.
  2. While the machine is running, add the olive oil slowly so that it thickens the sauce. Season with salt and pepper.





Hi! I’m Melissa (Mel). I’m an Italian/Canadian living in the UK. I have always loved to cook and eat. My grandmother and mother introduced me to the art of cooking, but it wasn’t until I began travelling that I was truly captivated by the world of food. I love turning classic dishes from around the world into healthy vegan delights. My mission is to show others how exciting, flavourful and simple vegan food can be.



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