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Easy Vegan White Bean Pumpkin Seed Pesto {oil & nut-free}

White Bean Pumpkin Seed Pesto {oil & nut-free}

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  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: 6


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!


  • 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
  • 23 tablespoons fresh lemon juice
  • Salt, to taste


  1. 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).
  2. Serve in a sandwich, or with a side of raw veggies and crackers.


  • Store in the refrigerator in an airtight container for up to 5 days.
  • Prep Time: 10 minutes
  • Category: Appetizer, Side