Pesto Sauce Recipe

Who doesn’t love a good pesto sauce with some pasta?! Pesto is such a wonderful sauce that you can play around with and make many different versions.

The version I have for you today is a little different than most and the one I use when making pesto pasta at home. It is a plant based pesto with a slightly creamy consistency.

This recipe has pumpkin seeds, hemp seeds, and instead of basil it has spinach. You can certainly add some basil if you’d like – however it is also wonderfully delicious with the spinach.

Pumpkin seeds provide vitamin A and C, magnesium, potassium and fiber. They also are a sleep aid, an easily digestible protein, and help to maintain a healthy blood sugar level.

Hemp seeds provide a punch of protein – a complete plant protein as well – along with amino acids, healthy fats, iron, zinc, and magnesium.

Use this pesto sauce recipe with spiral pasta, spaghetti noodles, on toast, in a macaroni salad or even potato salad, or as a spread for your sandwich.

Pesto Sauce Recipe

Makes approx. 3 cups ~ Prep time: 15 minutes

1 1/3 cup pumpkin seeds, toasted

2/3 cup hemp seeds

5 – 6 cups spinach

6 cloves garlic

1 lemon, juiced ( 1/4 cup approx )

1 tsp salt

1/2 tsp pepper

1/2 cup olive oil

1/4 cup water if needed


  • ( Optional ) Toast your pumpkin seeds in a skillet over medium heat on the stove.
  • Add all ingredients into a high powdered blender, including toasted pumpkin seeds.
  • Blend until thoroughly combined. Scrapping the sides down of your blender as needed.
  • Add additional oil or water to reach the consistency you desire.
  • This sauce will keep in your fridge for approx 4 – 5 days.

I hope you enjoy this pesto sauce recipe!

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