This nut-free, thick, and fragrant pumpkin seed pesto is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot gluten-free pasta, or served over roasted or steamed vegetables. It's fantastic!

Raw Pumpkin Seed Pesto [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • 1 1/2 cups raw pumpkin seeds - soaked for 2 hours (rinse and drain well)
  • 1/2 cup (or more) extra virgin olive oil
  • 3 garlic cloves - peeled and chopped small
  • 1 TB. raw apple cider vinegar
  • Several drops of liquid stevia
  • 1 cup PACKED fresh basil leaves (green or purple variety)
  • 1 tsp. pink himalayan salt


  1. Combine all ingredients in a food processor and process till smooth (stopping once or twice to scrape down sides). If you like your pesto chunky, don't process as long.
  2. Taste and adjust seasoning.

Nutritional Information

Total Calories: 2,040 | Total Carbs: 21 g | Total Fat: 208 g | Total Protein: 58 g | Total Sodium: 37 mg | Total Sugar: 3 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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I have a kilo of raw pumpkin seeds I need to use and have been looking for recipes and this one looked good. I would say ditch the stevia as it leaves a bad aftertaste, but maybe I used too much. I added 4 drops. I added some nutritional yeast, more salt and some lemon to try to cover the stevia. I plan to make this again (obviously without the stevia.:) )

Load More...