Pea Shoot and Pumpkin Seed Pesto
5 from 1 vote

Pea Shoot and Pumpkin Seed Pesto (A Nutrient-Rich, Nut-Free and Basil-Free Pesto)

A unique twist on traditional basil pesto. A mild pesto made with pea shoots and pumpkin seeds. 

Course Appetizer, Snack
Cuisine Italian
Keyword Pea Shoot Pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 ounces (3/4 cup)
Calories 226 kcal
Author Kristin Marr


  • 1/2 cup pumpkin seeds unsalted, you can use raw or roasted pumpkin seeds
  • 1 small garlic clove
  • 2 cups packed pea shoots
  • 1/4 cup grated parmesan cheese
  • 1 lemon juiced
  • 1/2 tsp salt to taste, this will depend on the saltiness of your cheese
  • 1/2 cup extra virgin olive oil

Special Equipment:


  1. Place all the pesto ingredients, except the oil, in a food processor. Pulse until the ingredients are crumbly.

  2. Slowly add the oil while pulsing the food processor, adding enough oil to reach the desired consistency (1/2 cup is recommended). The final pesto should have some "bite" (it won't be completely smooth). 

  3. Use the pesto immeadiately and/or store the pesto in an air-tight jar in the fridge for up to 5 days.  Alternatively, you can also freeze pesto in ice cube trays (this makes for the perfect amount) and store in a bag or container in the freezer for several months. 

Recipe Notes

Ideas for how to use the pesto: Toss with fresh pasta and roasted tomatoes (roast cherry tomatoes with a splash of olive oil at 425F until soft, about 25-30 minutes), spread the pesto on a wrap or bread to make a sandwich, replace your favorite pasta sauce with pesto sauce, replace pizza sauce with pesto sauce on homemade pizza dough, or toss with roasted veggies.