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Nut-Free Pesto Sauce

A vibrant and creamy nut-free pesto made with fresh herbs and pumpkin seeds, perfect for pasta, sandwiches, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups fresh basil Use fresh basil for the best flavor.
  • 1 cup fresh parsley Fresh parsley is recommended.
  • 4 cloves garlic Adjust to taste.
  • 1.5 tablespoons nutritional yeast Optional, but adds a cheesy flavor.
  • 1/4 cup fresh lemon juice Freshly squeezed for best taste.
  • 1 cup pumpkin seeds (roasted) Roasted pumpkin seeds are recommended.
Base Ingredients
  • 1/2 cup olive oil Or use water/aquafaba for a lighter version.
  • to taste servings Salt Adjust based on preference.

Method
 

Preparation
  1. Combine the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the canister of a food processor.
  2. Start blending while slowly streaming the olive oil through the feeder tube on top.
  3. Pour in 1/2 cup water for that creamy consistency, blending until mostly smooth, leaving some texture.
  4. Adjust the water and olive oil until you reach your desired consistency.
  5. Add salt and more lemon juice to taste.

Notes

Store in an airtight container for up to a week in the fridge with olive oil on top to prevent browning. You can also freeze in ice cube trays for later use.