This Dairy Free Pepita Pesto is a delicious variation of the classic sauce. Toss it with pasta or use it as a flavor booster over roasted veggies and more.
Pesto is a great sauce to have on hand for quick and easy meals anytime. This Dairy Free Pepita Pesto is our latest favorite variation. Pesto is typical made with a lot of fresh basil which can be a strong flavor. So to make this more kid friendly version we used less basil and added spinach. Basil also browns a bit when stored so subbing spinach keeps it a vibrant green.
This pesto was inspired by my Fennel Walnut Pesto on this site, and pairs well with these "Cheesy" Herb Potato Wedges.
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Ingredients
This recipe requires only a handful of simple ingredients. You can use roasted or raw pepitas. We use roasted and salted pepitas available in the store to save time. Just remember to adjust the amount of salt you add based on the saltiness of the pepitas.
- pepitas
- fresh basil
- spinach
- nutritional yeast
- salt
- lemon zest and juice
- garlic
See recipe card for quantities.
Instructions
This pesto can be made in a food processor or with mortar and pestle. Simply combine all the ingredients except olive oil and pulse or smash to break down. Drizzle in the oil while still pulsing or smashing and you've made a delicious pesto that's ready to serve!
Add pepitas, spinach, basil, garlic, nutritional yeast, lemon juice and zest to the bowl of food processor. Alternately, you can use a mortar and pestle.
Pulse a few times to begin chopping everything up a bit. Stop and scrap down sides of bowl. Turn processor on to continuous and drizzle olive oil in slowly.
Taste and adjust salt level to your liking. Add additional lemon if desired.
Toss with cooked pasta or transfer to a container for storing in the refrigerator.
Hint: We buy bagged spinach that is pre-washed and toss it right into the freezer so we always have some on hand without worrying about using it before it wilts. To make pesto we use the spinach right from the freezer.
Substitutions
- Basil - instead of basil use cilantro for a Mexican inspired version.
- Pepita - you can use sunflower seeds instead of pepitas.
- Nutritional Yeast - you can use store bought vegan parmesan rather than nutritional yeast
Variations
- Deluxe - toss with your favorite pasta and add halved cherry tomatoes.
- Kid friendly - adjust the amount of basil and/or lemon to suit your little one's taste.
See this fennel walnut version on my website!
Equipment
For this recipe, you will need a food processor or mortar and pestle. I use this food processor.
Storage
Store the prepared pesto in an air tight container in the fridge for up to 3 days.
You can freeze pesto for longer storage. Portion pesto into an ice cube tray and place in the freezer. Once frozen transfer the cubes to a freezer bag and label with the date. Once ready to use defrost desired amount in the fridge or in the microwave.
Top tip
Use a good quality olive oil that you enjoy the flavor of. Look for oil in dark colored bottles and labeled extra virgin for quality.
FAQ
Technically, they are the same thing. However, pepitas come from specific pumpkin types and do not have a shell like pumpkin seeds.
Heating the pesto will cook the basil which will cause it to darken and brown and lose its aroma.
Don't rinse the pasta after draining and keep a little bit of the water you cooked the pasta in. Mix a little of the starchy water with the pasta and pesto to emulsify and coat the pasta.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pepita Pesto:
Recipe
Dairy Free Pepita Pesto
Equipment
- food processor or mortar and pestle
Ingredients
- ½ cup pepitas, roasted and salted
- 1 cup spinach
- ¼ cup basil
- 2 garlic cloves, peeled
- 2 tbsp nutritional yeast
- 1 lemon-juice and zest
- pinch of salt and pepper
- ¼ cup olive oil
Instructions
- Add pepitas, spinach, basil, garlic, nutritional yeast, lemon juice and zest to the bowl of food processor.
- Pulse a few times until begin chopping everything up a bit. Stop and scrap down sides of bowl.
- Turn processor on to continuous and drizzle olive oil in slowly in a steady stream. Blend until a paste.
- Taste and adjust salt level to your liking. Add additional lemon if desired.
- Toss with cooked pasta or transfer to a container for storing in the refrigerator. You can also freeze pesto, see note below for instructions.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Did you make this recipe? Let me know!