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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!
Mixed Greens Almond and Pepita Pesto
Ingredients
- 1 cup packed fresh basil leaves
- 1 cup packed arugula
- 2 cloves garlic (peeled)
- ½ cup raw pepitas
- ¼ cup raw almonds
- ¼ cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- ½ tsp salt (or to taste)
- ⅛ tsp pepper (or to taste)
- 2-3 tbsp water to thin
Instructions
- 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.
Notes
Nutrition
*Pictures updated July 2017. Original recipe stands.
More Dairy Free Condiments to Love:
Trinity Bourne says
Just LOVE everything about this. My perfect sort of ingredients… licking my lips already.
Jenn S. says
Thank you, Trinity! It’s my fave pesto for sure!
Gwen says
Just reading the ingredients, I know this is bursting with flavour! And I love the addition of arugula! Yum!
Gwen says
Just reading the ingredients, I know this is bursting with flavour! And I love the addition of arugula! Yum!
Jenn S. says
Thanks, Gwen. It’s definitely not lacking in flavor! 🙂
Mel | avirtualvegan.com says
This pesto sounds lovely. I would so like to enjoy it smothered all over a mountain of spaghetti!
Jenn S. says
Definitely! Let me know if you try it, Mel!
Becky Striepe says
Oh wow! I love all of the great flavors happening in this pesto!
Jenn S. says
Thanks, girl! Definitely my fave pesto!
Mary Ellen | VNutrition says
I’ve never tried pesto with pepitas before – sounds amazing! I also love your little measuring spoons!
Jenn S. says
Oh, you have to try it! They seriously make the BEST pesto – lends a cheesy kind of flavor. So good!
Sarah De la Cruz says
I can almost taste this one through the screen! Love that bright green, and love that you used pepitas!!!
Jenn S. says
Thank you, Sarah! It definitely brings big flavor! Pepitas are the best!
Amy Katz from Veggies Save The Day says
It’s always fun to have different pesto recipes to try! I love that you use pepitas!
Jenn S. says
Yup, can never have too many variations! Thanks, Amy!
Sarah says
I love this pesto! It looks so incredible. Thanks for sharing.
Jenn S. says
Thanks so much, Sarah!
Mary // Chattavore says
Really, is there anything you can’t turn into pesto? This sounds just amazing. I can’t wait to try it! Pepitas are one of my favorite things, so I am sure they are awesome here!
Jenn S. says
HaHa, I don’t think so. Thanks, Mary! The pepitas really lend a cheesy kind of flavor here.
Kathryn @ FoodieGirlChicago says
Love unique varieties of pesto! It is especially good with pepitas!!
Jenn S. says
Totally agree! Thanks, Kathryn!
Lucy says
What luck! I just bought a huge bag of pepitas at Trader Joe’s. I’m totally making this pesto this week. It looks delicious. Love that it’s dairy-free!
Jenn S. says
Perfect!! Let me know how it turns out, Lucy!
Jagruti says
My family is mad for pesto of any flavour. Will definitely give this a try!
Jenn S. says
Yes!! Pesto is the best! Enjoy!
Sus // roughmeasures.com says
I love pumpkin seed (as we call them here in the UK) pesto! Yours looks hella good! Bookmarking this for later.
Jenn S. says
Thank you, Sus!! We call them pumpkin seeds here too. Pepita are the hulled seeds. Hope you love it!
Nancy Rose Eisman says
Great recipe! I’m a huge fan of pepitas and arugula in pesto. Not only is the taste great but the arugula gives it a gorgeous, vivid green color. You can freeze it too!
Jenn S. says
Excellent point, Nancy! Yes, it would freeze beautifully.