Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nut-free pesto made from roasted pumpkin seeds and fresh basil tossed with spiralized zucchini noodles for a light, Whole30-friendly meal. This mediterranean-inspired whole30 (vegetarian) ready in about 15 minutes blends pumpkin seeds, fresh basil leaves, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (14 ratings) Prep: 15 min Serves 4 Mediterranean cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1/2 cup roasted pumpkin seeds, 2 cups packed fresh basil leaves, 2 minced garlic cloves, 1 tbsp lemon juice, 3/4 tsp sea salt, and 1/4 tsp black pepper. Pulse until coarsely chopped.
  2. Step 2: With the processor running, slowly drizzle in 1/3 cup olive oil until the mixture becomes a smooth pesto, scraping down the sides as needed.
  3. Step 3: Place 4 medium spiralized zucchini noodles in a large bowl. Add the pesto and gently toss to coat the noodles evenly.
  4. Step 4: Fold in 1 cup halved cherry tomatoes and serve immediately for a fresh, crunchy texture.

Frequently asked questions

How long does Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Nut-Free Pumpkin Seed Pesto with Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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