Vegan Pumpkin Pesto: Simple, Delicious & Healthy!
This vibrant vegan pumpkin pesto is not only easy to make but also packed with flavor and nutrients. Perfect for pasta or as a spread, it’s a delightful addition to your fall recipes.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dip
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 500 g pumpkin (e.g. Hokkaido)
- 50 g pumpkin seeds
- 2 cloves garlic
- 4 tbsp nutritional yeast
- 1 bunch fresh herbs (e.g. parsley)
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp smoked paprika
Instructions
- Peel the pumpkin and cut it into cubes. This should take about 5 minutes.
- Bring the pumpkin cubes to a boil in a pot of water and steam for about 10 minutes until soft.
- Meanwhile, toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes until golden brown, stirring regularly.
- Peel and finely chop the garlic cloves. This should take about 2 minutes.
- Wash, dry, and chop the fresh parsley. Chopping should take about 3 minutes.
- Combine all prepared ingredients – pumpkin cubes, toasted pumpkin seeds, garlic, nutritional yeast, chopped herbs, lemon juice, salt, pepper, and smoked paprika – in a large bowl.
- Using an immersion blender, process the mixture into a coarse paste for about 1-2 minutes.
- Taste the pesto and adjust seasoning if necessary, adding more lemon juice or spices to enhance the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Ensure not to overcook the pumpkin to avoid a mushy texture. A powerful immersion blender is ideal for this recipe, but a stand mixer can also be used in batches. Adjust the ratio of pumpkin seeds or nutritional yeast for a creamier consistency.