Bursting with flavor, this simple and healthy vegan pesto is made with parsley, dill, lemon, and garlic, with walnuts and pumpkin seeds replacing the pine nuts typically used in pesto. Use it as an appetizer, a sandwich spread, and a rich sauce for pasta.
Prep Time 10 mins
Total Time 10 mins
Servings: 6 servings
- 1 cup chopped fresh parsley (45 g)
- 1/2 cup chopped fresh dill (20 g)
- 1/2 cup raw walnuts
- 1/2 cup raw pumpkin seeds
- 2 Tbsp nutritional yeast
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, chopped
- 1/2 tsp salt
- 1 to 3 Tbsp olive oil, optional
- 1 to 3 Tbsp water, as a replacement for oil or in addition to achieve desired consistency
In a food processor combine the parsley, dill, walnuts, pumpkin seeds, nutritional yeast, lemon juice, garlic, and salt, and process until finely chopped and incorporated.
With the machine running, drizzle in the oil, if using, and add up to a few tablespoons of water, until the pesto is as thin as you like. Taste and adjust salt and lemon as desired.
Use immediately or cover and refrigerate until ready to use. To maintain the pesto's freshness, keep the top covered with a thin layer of olive oil to protect from oxidation.
Nutrition calculated with one tablespoon of olive oil.
Amount Per Serving
Calories from Fat 108
% Daily Value*
Saturated Fat 2g10%
Vitamin A 1050IU21%
Vitamin C 24.8mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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