This pesto is totally addicting, and so creamy and good! The pepitas makes the pesto a little crunchy and unique, so be sure to try it out!

Asparagus and Pepita Pesto [Vegan]






  • 1/2-pound asparagus, cut in 1/2 inch pieces
  • 1/2 cup pepitas
  • 1 cup packed spinach
  • 1 garlic clove, minced
  • 1/4 cup vegan parmesan cheese
  • 1/4 cup olive oil
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat a teaspoon of oil in a pan. Add pepitas and cook for 3 minutes. They will begin to pop and that's okay. Keep stirring them around to cook every side. Next, add in the asparagus and cook for another 3 minutes, again, still stirring it around. Finally, add in the spinach and garlic and cook until the spinach wilts, about 3 more minutes.
  2. Add all ingredients into your food processor and mix until smooth. I like to use a food processor so that the pepitas stay a little crunchy. If you want it super smooth, use a VitaMix or strong blender. You may want to add a little more oil as well if you like it super smooth.

Nutritional Information

Total Calories: 797 | Total Carbs: 34 g | Total Fat: 69 g | Total Protein: 18 g | Total Sodium: 253 g | Total Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.