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: Plant Based Benoit
Ingredients
  • 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
Instructions
  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!

For recipes & more stop by plantbasedtoronto.com

Pro Tip: Ok now you have found yourself with a plant with no leaves that is still in a pot OR you harvested it completely.

If you left it in the pot, it will regenerate its leaves in a few weeks and you will get another harvest. Though the plant won’t taste as good the second time around, it’s still worth it, I think.

OR you may have completely cut all the stems of the plants and have a bunch of pieces.

These will grow roots if you place them in water, creating several new basil plants you can enjoy some day in the future.

Basil goals.

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Plant Based Benoit
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I love all things Toronto. V-Food. Parks. Bikes and Real Estate.