Vegan Pumpkin Seed Pesto (Printable)

Fresh zucchini noodles coated in vibrant pumpkin seed pesto for a light, flavorful plant-based dish.

# What You 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

→ 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

# Directions:

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 until reaching desired creamy consistency. Adjust seasoning to taste.
02 - Process zucchini through a spiralizer or julienne peeler to create uniform noodle 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 - Toss zucchini noodles with pumpkin seed pesto, ensuring even coating throughout.
05 - Transfer to serving bowls immediately and garnish with halved cherry tomatoes and fresh basil leaves if desired.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, which means you can have a restaurant-quality meal on your table faster than you'd expect.
  • The pumpkin seed pesto is naturally creamy and rich without a drop of dairy, so even your non-vegan friends will be asking for seconds.
  • It's the kind of dish that works raw on hot days or gently warmed when the weather turns cooler, giving you flexibility year-round.
02 -
  • Don't skip the paper towel step for raw zucchini noodles—I learned this the hard way when my first attempt turned into a watery mess, and now it's a non-negotiable part of my process.
  • If your pesto seems too thick at first, add water one tablespoon at a time rather than all at once; you can always add more, but you can't take it back.
03 -
  • Make your pesto ahead of time and store it in the fridge for up to five days—this way, dinner becomes as simple as spiralizing your zucchini when you walk through the door.
  • If your zucchini noodles release water while sitting, drain them gently before tossing with pesto so the sauce doesn't get diluted and lose its vibrant intensity.
Go Back