Print Recipe

Vegan Kale Pumpkin Seed Pesto

Vegan kale pumpkin seed pesto is a unique way to make pesto without the dairy!
Prep Time5 mins
Total Time5 mins
Course: Condiments, Sauces
Cuisine: American
Servings: 4 servings
Calories: 348kcal
Author: Megan


  • 2 cups chopped kale packed
  • 1/2 cup to 3/4 cup avocado or olive oil
  • 1 cup raw pumpkin seeds
  • 2 cloves garlic
  • 1 tsp salt


  • Combine pumpkin seeds and kale in food processor. Add garlic and salt.
  • Process until kale and seeds are finely chopped.
  • Stream in the oil until you reach your desired consistency.


Calories: 348kcal | Carbohydrates: 5g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Sodium: 595mg | Potassium: 293mg | Vitamin A: 3345IU | Vitamin C: 41mg | Calcium: 60mg | Iron: 1.9mg