Vegan Pumpkin Seed Pesto (Print Version)

Bright pumpkin seed pesto complements fresh zucchini noodles for a satisfying plant-based meal.

# What You'll Need:

→ Pumpkin Seed Pesto

01 - 1 cup raw pumpkin seeds (pepitas)
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons nutritional yeast
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 to 4 tablespoons water, as needed for consistency

→ Zucchini Noodles

10 - 4 medium zucchini, spiralized
11 - 1 tablespoon olive oil, optional for warming
12 - 1/2 cup cherry tomatoes, halved, optional for garnish
13 - Fresh basil leaves for garnish

# How to Make It:

01 - Combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve desired creamy consistency. Taste and adjust seasoning as needed.
02 - Process zucchini through a spiralizer or julienne peeler to create noodle-like strands.
03 - For raw preparation: Pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm preparation: Heat 1 tablespoon olive oil in a large skillet over medium heat, add zucchini noodles, and sauté for 2 to 3 minutes until warmed through and slightly tender.
04 - Transfer zucchini noodles to a large bowl and toss with pumpkin seed pesto until evenly coated throughout.
05 - Plate immediately and garnish with halved cherry tomatoes and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, yet tastes like you spent half the day in the kitchen.
  • The pumpkin seed pesto works on everything from pasta to roasted vegetables to morning toast, so you'll make it again and again.
02 -
  • Excess moisture is the enemy of this dish—truly pat your zucchini noodles dry with paper towels or they'll water down the pesto within minutes of tossing.
  • Make the pesto fresh and use it immediately; while it keeps for a few days, it begins to oxidize and lose that vibrant basil brightness.
03 -
  • Buy pumpkin seeds in bulk from the baking aisle rather than the snack section—they're usually fresher, less salted, and cost less.
  • If your pesto seems thick and grainy even after adding water, you've probably pulsed too much; next time, stop while there's still some visible texture in those seeds.
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