Vegan Purple Basil & Pumpkin Seed Pesto

Here’s a simple and affordable Vegan Purple Basil & Pumpkin Seed Pesto I whipped up the other day for a friend’s birthday.

What makes this vegan pesto unique is using pumpkin seeds instead of pine nuts, and homegrown purple basil which is psychologically more satisfying to me.

Even if no one else can taste the difference.

But I know they can.

Vegan Purple Basil & Pumpkin Seed Pesto
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Course: Side Dish, Snack
Keyword: basil, vegan pesto
Servings: 1 Cup
Author: René Benoit
  • 2 Cups purple basil leaves only
  • 3 Cloves minced garlic
  • 3 TBSP nutritional yeast
  • 1 TSP Salt depends on your preference - can add more or reduce
  • 3 TBSP pumpkin seeds
  • 3 TBSP olive oil
  • 3 TBSP water
  • 1 Wedge lemon squeezed
  1. Put everything in a food processor and set it to delicious.
  2. Once it's blended thoroughly you can then use it on your favorite pasta, flatbread pizza, roast taters, as a sandwich spread, or as a dip!

Recipe Notes

If you find your pesto is too liquidy add in more seeds. If you find your pesto is too thick add water.

Recipe courtesy of Plant Based Benoit

Follow him on Instagram!

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René Benoit

I love all things Toronto. V-Food. Parks. Bikes and Real Estate. Follow me on Instagram