American
Vegan Pumpkin Seed Pesto with Parsley and Basil
A delicious vegan pumpkin seed pesto sauce made with parsley and basil! This healthy vegan parsley basil pesto is perfect for cold pesto pasta salads!
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup roasted pumpkin seeds
- 1/2 cup olive oil (extra virgin)
- 1 cup basil
- 1/2 cup parsley
- 2 Tablespoons lemon juice (fresh squeezed)
- 2 cloves garlic
- salt to taste
Instructions
- 1
Add the pumpkin seeds, garlic, basil, parsley, and lemon juice to your food processor.
- 2
Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.
- 3
Store in an airtight container in the fridge for up to 2 days.