Pepita Pesto with Basil and Parsley
This Pepita Pesto with Basil and Parsley is a vibrant pepita pesto that’s a great way to enjoy a nut-free version of a traditional pesto recipe. Instead of pine nuts, this pumpkin seed pesto recipe uses raw pepitas or toasted pumpkin seeds for an amazing flavor with a slightly nutty crunch. The combination of fresh basil, parsley, garlic, and fresh lemon or lime juice creates a fresh pesto that works well on hot pasta, sandwiches, and more.
This Pepita Pesto with Basil and Parsley is a fresh, flavorful twist on classic pesto, perfect for drizzling over Roasted Garlic and Tomato Soup, mixing into Boursin Spaghetti Squash, or spreading on sandwiches. However you use it, this pesto adds a wonderful flavor to any dish!
If you're looking for other nut-free recipes, my Trail Mix without Nuts is so tasty!
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💞 Why You'll Love This Recipe
- Nut-Free Alternative: Using pepitas (pumpkin seeds) instead of pine nuts for a deliciously nut-free pesto that’s perfect for anyone with allergies.
- Fresh & Flavorful: A vibrant green sauce packed with fresh basil and parsley, giving you that classic pesto taste with a twist.
- Easy & Quick: Whip it up in minutes using a food processor or high-speed blender—perfect for busy nights or last-minute meals!
- Versatile: Great on hot pasta, sandwiches, roasted veggies, or even served with pita chips for a satisfying snack.
🍴Ingredients
- Roasted pepitas (or raw pepitas if preferred)
- Fresh basil leaves (packed)
- Fresh parsley leaves (packed)
- Garlic
- Grated Parmesan cheese (or nutritional yeast for dairy-free)
- Extra virgin olive oil
- Fresh lemon juice (or lime juice for a tangy kick)
- Pinches of salt (adjust to taste)
- Black pepper
- Optional: Red pepper flakes for a little heat
See recipe card for quantities.
🍳 Instructions
Step 1: Combine All Ingredients
In the bowl of a food processor or a high-speed blender, add the cup pumpkin seeds, basil, parsley, garlic, Parmesan, salt, black pepper, and red pepper flakes (if using).
Step 2: Blend Until Smooth
Pour in the good quality olive oil (or avocado oil), fresh lemon juice (or lime juice), and a splash of water. Blend until a smooth, green sauce forms, scraping down the sides as needed.
Step 3: Adjust Consistency
If the pesto is too thick, drizzle in a little oil or add enough oil to reach your desired texture. Taste and adjust seasoning with pinches of salt or more lemon juice if needed.
Step 4: Serve & Store
Transfer the pesto to a medium bowl and use immediately, or store in the fridge for up to a week.
Hint: For an even smoother pesto, soak the raw pepitas in warm water for 10 minutes before blending. Drain and pat dry before using. I like it a little crunchy and skip this step.
📋 Substitutions
- Vegan Pesto Recipe – Swap Parmesan for nutritional yeast.
- Cilantro Pesto Twist – Replace parsley with fresh cilantro for a bold flavor.
- Spicy Pepita Pesto Recipe – Add jalapeno peppers or extra red pepper flakes
♨ Variations
- Creamy Pepita Pesto – Blend in ¼ of an avocado for extra creaminess.
- Sun-Dried Tomato Pesto – Add 2-3 chopped sun-dried tomatoes for depth.
- Pine Nut & Pepita Pesto – Use half pine nuts and half pepitas for a mix of flavors.
🍴 Equipment
- Food processor, high speed blender or immersion blender
- Measuring cups & spoons
- Spatula for scraping the sides
- Medium bowl for serving
🍲 Storage
Freeze in ice cube trays and transfer to a sealed bag for up to 3 months.
Store in an airtight container in the fridge for up to 1 week.
⭐ Top tip
If the pesto thickens too much in the fridge, stir in a little bit of extra olive oil or a splash of water before using.
💭 FAQ
Yes! You can use a high-speed blender or even an immersion blender (though the texture may be a bit chunkier). If making it by hand, finely chop the basil, parsley, and toasted pumpkin seeds, then mix with oil and other ingredients in a medium bowl.
A good quality extra virgin olive oil works best, but avocado oil is a great alternative for a lighter, more neutral flavor. If needed, you can add a little bit of oil at a time until you reach the desired consistency. You want to remember that a lot of the flavor of the pesto comes from the oil, so choose something that you like.
Yes! Add jalapeno peppers or extra red pepper flakes for a spicier cilantro pesto twist.
💕 Related
Looking for other homemade basics recipes? Try these:
📖 Recipe
Pepita Pesto with Basil and Parsley
Ingredients
- ½ cup roasted pepitas or raw pepitas if preferred
- 1 cup fresh basil packed
- 1 cup fresh parsley packed
- 2 cloves garlic
- ½ cup Parmesan cheese or nutritional yeast for dairy-free
- ½ cup extra virgin olive oil or avocado oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- red pepper flakes optional for heat
Instructions
- In the bowl of a food processor or a high-speed blender, add the cup pumpkin seeds, basil, parsley, garlic, Parmesan, salt, black pepper, and red pepper flakes (if using).
- Pour in the good quality olive oil (or avocado oil), fresh lemon juice (or lime juice), and a splash of water. Blend until a smooth, green sauce forms, scraping down the sides as needed.
- If the pesto is too thick, drizzle in a little oil or add enough oil to reach your desired texture. Taste and adjust seasoning with pinches of salt or more lemon juice if needed.
- Transfer the pesto to a medium bowl and use immediately, or store in the fridge for up to a week.
Notes
If the pesto thickens too much in the fridge, stir in a little extra olive oil before using.
Conclusion
This Pepita Pesto with Basil and Parsley is a versatile, nut-free sauce perfect for pasta, sandwiches, and roasted veggies. It’s fresh, flavorful, and easy to make ahead—so you always have a delicious homemade pesto on hand!
Love this recipe! We usually have to avoid pesto because there are multiple tree nut allergies in family. Grateful to have a nut free version