Vegan Pumpkin Seed Pesto (Printable Version)

Zucchini noodles coated in creamy pumpkin seed pesto for a fresh, plant-based, and flavorful 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
04 - 1/3 cup extra-virgin olive oil
05 - 2 tablespoons 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

→ Zucchini Noodles

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

# How to Make It:

01 - In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water one tablespoon at a time to achieve a creamy consistency. Taste and adjust seasoning as needed.
02 - Spiralize zucchini into noodles using a spiralizer or julienne peeler.
03 - For raw noodles, pat zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles, heat one tablespoon olive oil in a large skillet over medium heat, add zucchini noodles and sauté for two to three minutes until warmed through and slightly tender.
04 - Toss zucchini noodles with pumpkin seed pesto until evenly coated.
05 - Serve immediately, garnished with cherry tomatoes and fresh basil leaves if desired.

# Expert Tips:

01 -
  • It's ready in 20 minutes, which means weeknight dinner without the guilt of ordering takeout.
  • The pumpkin seed pesto tastes decadent but hides whole vegetables and plant-based protein in every forkful.
  • Zucchini noodles stay light on your stomach while the nutty, garlicky pesto keeps you genuinely satisfied.
02 -
  • If your pesto tastes bitter, you've over-processed it and released too much from the basil, so make it again with shorter pulses and add the basil later in the sequence.
  • Zucchini noodles release water as they sit, so serve immediately after tossing or the dish becomes watery and loses the beautiful coating.
  • The pesto should taste slightly over-seasoned on its own because the mild zucchini dilutes flavors, so don't hold back on salt and lemon.
03 -
  • Make the pesto in advance and store it in the refrigerator for up to three days, so you can have lunch or dinner ready whenever hunger strikes without feeling rushed.
  • Toast pumpkin seeds lightly in a dry skillet before using them to deepen their flavor and add subtle crunch, a technique I discovered by accident and now do every time.
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