Pumpkin Seed and Sundried Tomato Pesto

Laura Hemmington

Vegan snack
Prep Time: 8M
Serves: 4

There's more where this came from!


  • 30g pumpkin seeds
  • 10 sun dried tomatoes (approx 40g)
  • 20 pitted olives (I like to use kalamata)
  • 30g / 1 bunch fresh basil, leaves picked
  • Juice of ½ lemon (organic if possible)
  • 1 tbsp good olive oil

This 6-ingredient pesto packs an incredible punch! Bursting with Mediterranean flavour, this recipe is incredibly versatile and quick to make.


  • Hydrate the sundried tomatoes in hot water and set aside.
  • Briefly blitz the pumpkin seeds in a food processor – I like to retain some of the texture, rather than create a powder.
  • Add the remaining ingredients to the pumpkin seeds and pulse until you have a paste. This is quite a thick pesto – if you want it to be more liquid, add more oil.
  • Store in a sterilised jar in the fridge. It should keep for at least a week.

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