A unique and delicious pesto flavor to use as a dip or spread. It also makes a fun and different pizza sauce!

Makes about 2 cups

Prep and cook time: less than 10 minutes


  • 1 can pure pumpkin puree
  • 5-8-basil leaves, gently chopped (I used basil I had previously frozen)
  • 2 garlic cloves, chopped
  • 1 cup nutritional yeast
  • 1/4 cup pine nuts
  • 1/4 cup sunflower seeds, soaked in water for an hour. Option: use toasted pumpkin seeds instead.


  1. Toast your pine nuts in a pre-heated non-stick pan. No oil is necessary.
  2. Shake them around the pan frequently and keep an eye on them.  It usually takes between 3-6 minutes before you begin to smell the nutty aroma. They should also begin turning a golden brown. That’s when you turn the heat down to med-low for another minute….no longer.  Remove from heat and toss the nuts around the pan again.
  3. All ingredients go into a high speed food processor or blender until you reach the consistency you like in your pesto. Salt (if you must) to your taste.
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