Roasted Pepita Pesto (DF, Nut Free)

Fig Jar
by Fig Jar
1 cup pesto
20 min

Pepita pesto is creamy (without dairy), packed with flavor and oh-so-delicious!

Like a good salad dressing, pesto is all about balance to me. I don’t want too much acid, too much salt, etc. This pepita version accomplishes that splendidly with a nutty/earthy flavor coming from the pepitas, bright lemon, fresh spniach, basil and of course, garlic. This is also a great recipe if you are looking for a nut-free pesto recipe. Let’s make it!

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky


Pepita pesto
  • Pepitas (shelled pumpkin seeds will work too)

  • Lemon

  • Garlic

  • Spinach

  • Basil

  • Salt & pepper

  • Avocado oil

That’s it! Simple, easy and delicious.

How to make pepita pesto

Do you really need to roast the pepitas?

Yes, yes and yes. Raw pepitas are just… just so bleh. Roasting turns them into a whole new, highly edible, and enjoyable seed. They are perfect for snacking, making chocolate bark, topping stuff like salads and making pepita pesto of course!

Just toss the raw seeds with a little oil and roast for about 10 minutes at 350.

After you roast the pepitas you’re just a few blender pulses away from the tastiest pesto of your life. You will notice there is a very small amount of fresh basil called for in this recipe. I like basil but it can really overpower to the point where that’s all you taste and I don’t like that. So I decided to use spinach, its neutral, its healthy, it’s green, it’s good!

Why you’ll love this pesto

This is a regular in our house! Here’s why

It’s easy to make: Aside from roasting the pepitas, all you need to do is pop everything in the blender!

Made with healthy ingredients: This pesto is made with only plant-based ingredients! We all know spinach is good for us, but pepitas are full of nutrients too.

Packed with flavor: Lemon, garlic, basil, pepitas… need I say more?

Tried this recipe?

I hope you try making this pesto! I truly love it and think you will too. If you make this pesto, please rate this recipe! You can also tag me on instagram @thefigjar!

You might also like these recipes

Addictive Spicy Green Sauce

Lemon Orzo Pasta Salad

Snacking Chocolate with Roasted Kumquats and Pepitas

Roasted Pepita Pesto (DF, Nut Free)
Recipe details
  • 1  cup pesto
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 2 cups fresh spinach
  • 1/4 cup basil
  • 1/3 cup avocado oil
  • 1 clove garlic
  • 3 tbsp lemon juice
  • 1/2 cup roasted pepitas see notes
  • 1/2 tsp pepper
  • 1/2 tsp salt

In a small blender or food processor, combine pepitas, oil, spinach, basil, lemon juice, garlic, salt and pepper. Pulse until smooth, the mixture will be thick.
Enjoy on eggs, pasta, sandwiches, etc!
  • To roast pepitas: spread evenly on a baking sheet, lined with parchment paper. Add 1/4 tsp of olive oil and mix to coat well. Roast @ 350 for about 7-10 minutes.
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