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Happy Thursday everyone, I hope you all have had a great week so far 🙂
Today we are sharing with you an easy creamy white bean pumpkin seed pesto you can whip up in 10 minutes or less! This pesto is perfect atop a thick slice of toasted bread, served as a dip with raw vegetables and crackers, or even added to a buddha bowl for an additional layer of flavor. My favorite way to serve this is as an appetizer at parties, how would you serve it? 
We actually put this recipe together for our Grilled Fall Vegetable Bread Boats that we shared last month, and I encourage you to make that dish if you put this pesto together. It was a hit on our dinner table and on our blog, and it is definitely one of those must make recipes during the Fall holiday season. 
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
White Bean Pumpkin Seed Pesto {oil & nut-free}
- Total Time: 10 minutes
- Yield: 6
Description
An easy creamy pumpkin seed pesto that can be whipped up in 10 minutes or less. It’s perfect in a sandwich or served as a dip with veggies and crackers!
Ingredients
- 1 (15.5 oz.) can cannellini beans (or 1 1/2 cups)
- 1 cup packed fresh basil leaves
- 1/4 cup pumpkin seeds
- 2 tablespoons water (or as needed to blend)
- 1 clove garlic
- 1 tablespoon green onions
- 2 tablespoons nutritional yeast
- 2–3 tablespoons fresh lemon juice
- Salt, to taste
Instructions
- Add all of the ingredients into a food processor and run until you have reached your desired consistency (we prefer ours to be slightly chunky).
- Serve in a sandwich, or with a side of raw veggies and crackers.
Notes
- Store in the refrigerator in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Category: Appetizer, Side
Nutrition facts label provided by Nutri Fox.
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