1-Min Parsley Pumpkin Seed Pesto

Pesto comes from the northern part of Italy. It is traditionally made with basil, garlic, lemon, pine nuts, cheese, and olive oil. This parsley pumpkin seed pesto is a variation on the classic. Parsley is used instead of basil, pumpkin seeds instead of pine nuts, and there is no cheese added.

This sauce is so fresh and flavorful and requires no cooking. Whip it up in 5 minutes and use in on pasta, rice, to top soups with, or in salads.

vegan pesto


  • 1/2 cup parsley
  • 1/2 cup pumpkin seeds
  • Juice of 1 lemon
  • 1 clove of garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste


In a food processor or blender, add the parsley, pumpkin seeds, lemon juice, and garlic and pulse until all of the ingredients are finely chopped.

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While the machine is running, add the olive oil slowly so that it thickens the sauce. Season with salt and pepper.

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