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Formerly The Raw Project - Running on a Healthy Vegan Diet

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Pumpkin Seed Pesto

September 8, 2015 by christine

I am still working through a lot of spaghetti squash from our garden and must plant more next year since it seems to be a top producer!

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That’s great for the chihuahuas, they both love simply steamed spaghetti squash added to their dinner bowls.

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But last night I was drawing a blank on what to do with the squash for dinner. I guess I had a case of the blahs at the long weekend being over and temps in the high triple digit heat range all this week, WTF September?! But I did have a stash of pumpkin seeds in the pantry and a basil plant going nuts in the garden and decided on a comforting, fun pesto sauce variation to toss the steamed spaghetti squash with. This pesto has a tangy garlic basil kick with a nutty texture from the raw seeds and worked well with the milder, slightly sweet squash.

Pumpkin Seed Pesto Sauce

  • 1 cup raw pumpkin seeds
  • 1 cup packed basil leaves
  • juice of 1 lemon
  • 3 cloves of garlic
  • 1/2 cup of water, as needed
  • salt and pepper to taste

Place all ingredients into a high speed blender and blend to desired texture. Serve and enjoy! Makes 4 servings.

I tossed in chopped tomatoes for added color pop.

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And enjoyed this tangy, hearty, and comforting pesto spaghetti squash dish. It was filling, but still light, flavorful, and fun.

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Try this simple pesto sauce with spaghetti squash or spiral sliced zucchini to combat a case of the blahs.

Filed Under: Blender, Dressings & Sauces, Recipes Tagged With: garlic, garlic recipe, health nut, healthy recipe, plant based recipe, plant-based, pumpkin seed recipe, raw vegan, raw vegan recipe, spaghetti squash recipe, vegan, vegan recipe

Comments

  1. Mary Ellen @ VNutrition says

    September 9, 2015 at 4:49 am

    That’s a great idea to use pumpkin seeds for pesto! I sometimes don’t have pine nuts or walnuts on hand that I usually use for petsos but I always have pumpkin seeds (I make a pumpkin seed dip/pate often). Thanks for the inspiration. :)
    My pups love most squashes but I’ve never tried giving them spaghetti squash – I bet they’d like that too!

    • christine says

      September 9, 2015 at 5:20 am

      Thanks on the pesto, pumpkin seeds are a fun alternative that added a slightly nuttier flavor.

      I read that spaghetti squash is great for dogs too with nutrients for their eyesight and mine could eat tons of it.

  2. Jennifer says

    September 9, 2015 at 5:19 am

    My pantry, freezer, and cupboards are getting pretty low and I think I will be experimenting with what ever nuts and seeds I have on hand to compensate I know I have pumpkin seeds might have to try this or something like it! YUM!

    • christine says

      September 9, 2015 at 8:28 am

      Thanks and ours is getting low too, fun excuse to use stuff up. Pumpkin seeds add a nice nutty flavor and good fats too!

  3. Kristi @ My SF Kitchen says

    September 9, 2015 at 11:13 am

    Next time I make pesto I will definitely try this – looks so yummy! And I know, this weather has been crazy. We don’t have A/C so I have been dying!

    • christine says

      September 9, 2015 at 1:38 pm

      Thanks on the pesto! The temps in San Francisco are crazy too for this time of year, hang in there! I keep hoping fall will be here soon!

  4. Linda @ Veganosity says

    September 9, 2015 at 1:27 pm

    What a great idea! I’m bookmarking this, it would make a great Halloween treat.

    • christine says

      September 9, 2015 at 5:33 pm

      Thanks and true, great fall variation on pesto! :-)

  5. GiGi Eats says

    September 9, 2015 at 9:54 pm

    Me in a room with pumpkin seeds = me in a room with no more pumpkin seeds ;)

    • christine says

      September 10, 2015 at 5:18 am

      Haha, so true for me too!

  6. Hannah says

    September 10, 2015 at 8:03 am

    What a perfect dish to transition into fall! It sounds downright summery, but the ingredients are 100% autumn. I love the idea.

    • christine says

      September 10, 2015 at 3:18 pm

      Thanks! I love working with pumpkin seeds and trying to add them into the rotation more.

  7. kimmythevegan says

    September 17, 2015 at 4:20 pm

    Oooh this sounds totally delicious =) I’m just starting to see squash at the Farmer’s Market (the only thing I possibly get excited about for fall haha ;p). And I’m reading this post late, but it looks like the heat is making a comeback this week! Crazy California weather.
    Thanks so much for sharing this at Healthy Vegan Fridays, I look forward to seeing more of your recipes =)
    I’m pinning this!

    • christine says

      September 17, 2015 at 7:09 pm

      Thank you and ugh on the heat! At least it’s not triple digits I guess and hints of fall are starting to show up here. Thanks on the recipe. :-)

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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