Pepita Pesto, made with mixed greens, is fresh and vibrant and so flavorful! Pepitas are the perfect stand-in for pine nuts. You’ll want to put it on everything!
Pesto. I love it! There are a million different versions of pesto out there, but I think I’ve created the BEST one! And there isn’t a pine nut in sight because I don’t like ’em! This pesto is also dairy free and vegan. Meet your new favorite green sauce: Mixed Greens Almond and Pepita Pesto!
Pepitas Make the Best Pesto
I’m telling you, pepitas make the best pesto. They lend a bit of a cheesy flavor to this pesto without cheese. We are also making this pesto without pine nuts, but I added some almonds for added creaminess.
And as much as I love basil, I like to sneak other greens in here too. You can never have too much green variety in your diet. It’s much easier to get your kids to eat leafy greens when it’s in a delicious sauce such as pesto! I use arugula along with the basil in this pesto recipe. Arugula has a nice peppery bite which I balance with fresh lemon juice. The final product is super bright and fresh.
Versatile – Put It On Everything
Pepita pesto is incredibly versatile. Use it as a sauce for pasta or rice, a dip for fresh veggies or pita slices, a spread on a baguette topped with fresh sliced tomato, a bruschetta topping, a dollop on top of a baked potato, a mix-in for soup right before serving, etc. The possibilities are nearly endless. It’s delicious! What would you put it on?
Mixed Greens Almond and Pepita Pesto
I hope you love this pepita pesto as much as we do! If you give it a try, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!
- 1 cup packed fresh basil leaves
- 1 cup packed arugula
- 2 cloves garlic (peeled)
- 1/2 cup raw pepitas
- 1/4 cup raw almonds
- 1/4 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
- 2-3 tbsp water to thin
- Place all ingredients, except olive oil and water, in a food processor.
- Process until combined, scraping down sides as necessary.
- Drizzle in the olive oil through the top while the machine is still running. This should make everything come together smoothly.
Add water 1 tbsp at a time, processing after each addition and scraping down sides as necessary, until the desired consistency is reached.
~ Makes about 1 cup of pesto.
*Pictures updated July 2017. Original recipe stands.
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