How to make Raw Sunflower Pumpkin Seed Pesto

In the heart of a bustling kitchen, amidst the clatter of pots and pans, there lies an opportunity to create something truly vibrant: Raw Sunflower Pumpkin Seed Pesto. This dish is a celebration of nature’s gifts, a testament to the beauty of raw, unadulterated ingredients coming together in a burst of flavor and nutrition. On days when the body craves something light yet deeply satisfying, or when the garden’s bounty is at its peak, this pesto becomes a culinary muse.

The inspiration to craft this pesto often springs from a desire to connect with the food we eat, to understand its origins and revel in its natural state. The sunflower and pumpkin seeds, with their nutty crunch, offer a grounding earthiness that contrasts beautifully with the bright, peppery notes of fresh basil leaves. It’s a dance of textures and tastes, each spoonful a reminder of the simple pleasures that wholesome ingredients can provide.

There’s a quiet joy in the process of blending these components, the whir of the food processor a prelude to the rich, green spread that emerges. This pesto isn’t just a condiment; it’s a versatile companion to pastas, sandwiches, and salads—a celebration of flavors that nourish both the body and the spirit.

So let’s gather our seeds, pluck our basil, and pour our best olive oil. Let’s create a pesto that’s not only a treat for the palate but also a tribute to the power of raw, simple ingredients to transform our meals into something extraordinary.

Raw Sunflower Pumpkin Seed Pesto Recipe

Sunflower Seed Basil Pesto - The Schmidty Wife

Raw Sunflower & Pumpkin Seed Pesto

Prep Time 4 hours
Total Time 4 hours
Course Soup
Cuisine American
Servings 4 people
Calories 356 kcal


  • 1 bowl 


  • ¼ cup raw unsalted sunflower seeds (soaked)
  • ¼ cup raw unsalted pumpkin seeds (soaked)
  • 2 cups packed basil leaves
  • 1-2 medium sized garlic cloves depending on how garlicy you like it
  • 1/4 to 1/2 cup filtered water
  • 1/4 cup + 2 Tablespoons cold-pressed extra virgin olive oil
  • Juice of 1 lemon about 3 to 4 tablespoons
  • 1/2 tsp sea salt
  • black pepper to taste


  • Put the seeds in a bowl and cover with filtered water by an inch or two. Soak at least 4 hours, and as long as overnight. (This will breakdown the enzyme inhibitors making the seeds easier to digest and their nutrients more bioavailable). When ready to use, strain out the water and rinse off the seeds.
  • Place all ingredients except the olive oil in a high-speed blender or food processor & blend well.
  • Slowly drizzle in the olive oil and blend until smooth and creamy.
  • Adjust seasoning to taste.
  • You can always add more olive oil to thin it out or more lemon juice for an extra kick of acid. But adjust slowly — you can add in, but you can’t take out!


Keyword raw

Cooking Tips

The Best Sunflower Seed Pesto

Creating Raw Sunflower Pumpkin Seed Pesto is a celebration of texture and flavor, a rustic yet refined addition to any meal. The key is to toast the seeds lightly, just enough to release their nutty essence without compromising their raw vitality. Balance is crucial; too much garlic can overpower, while a generous handful of fresh basil brings brightness and harmony.

I cherish the process of pulsing the ingredients, watching as they coalesce into a coarse, verdant spread that’s both hearty and refreshing. A good glug of olive oil ensures silkiness, and a squeeze of lemon juice adds just the right zing.

This pesto is a personal favorite for its versatility—dolloped on crusty bread, swirled into warm pasta, or spooned over roasted vegetables. Each use is a new opportunity to savor the wholesome, earthy flavors that make this dish a joyful ode to plant-based simplicity.

Serving suggestion

Dairy-Free Pesto Without Cheese - Clean Eating Kitchen

Serving Raw Sunflower Pumpkin Seed Pesto is an act of sharing the earth’s bounty in its most unadulterated form. I take pleasure in the vibrant green hue as I spoon it over al dente pasta or a bed of fresh greens, each dollop a testament to the simple yet profound flavors of nature.

There’s a quiet joy in watching others discover the pesto’s rustic charm, its texture both coarse and delicate, its flavor a delicate balance of nutty and herby notes. A final drizzle of extra virgin olive oil can add a glossy finish, while a squeeze of lemon brightens the entire dish.

Presenting this pesto feels like offering a piece of the garden, a connection to the soil and sun that nurtured the ingredients. It’s a celebration of wholesome eating, a gesture that turns a meal into a nourishing experience for the senses and the soul.

Top 5 FAQs about Raw Sunflower Pumpkin Seed Pesto

THE BEST Pesto Recipe |

  • What is the best way to achieve a smooth texture for the pesto? To ensure a creamy consistency, it’s important to blend the sunflower and pumpkin seeds thoroughly before adding the other ingredients. A high-powered food processor or blender works best. If the mixture is too thick, gradually add more olive oil until the desired texture is reached.
  • Can I make this pesto nut-free? Yes, since the recipe already calls for seeds, it is inherently nut-free. However, if you’re looking to replace one type of seed with another due to allergies or preferences, consider using hemp seeds or sesame seeds as alternatives.
  • How can I adjust the pesto to my taste preferences? The beauty of this pesto is its adaptability. You can add more garlic for a stronger flavor, increase the lemon juice for extra tanginess, or incorporate different herbs like parsley or cilantro to alter the flavor profile.
  • Is it necessary to toast the seeds before making the pesto? While not strictly necessary, toasting the sunflower and pumpkin seeds can enhance their nutty flavor and add depth to the pesto. Be careful not to over-toast, as this could lead to a bitter taste.
  • How should I store the pesto, and how long will it last? Raw Sunflower Pumpkin Seed Pesto should be stored in an airtight container in the refrigerator. It typically lasts for up to a week. For longer storage, you can freeze the pesto in small portions, such as in an ice cube tray, and then transfer the frozen cubes to a freezer bag for use over several months.

In conclusion, Raw Sunflower Pumpkin Seed Pesto is a vibrant homage to the power of raw ingredients. It’s a dish that captures the essence of healthful living while delivering a punch of flavor that can elevate the simplest of meals to something extraordinary. The combination of sunflower and pumpkin seeds provides a delightful texture and nuttiness, complemented by the fresh, aromatic basil and the richness of good olive oil.

This pesto is more than just a condiment; it’s a statement of intention, a choice to embrace whole foods in their most natural state, and to celebrate the joy of eating clean and green. Whether it’s spread on a crusty piece of bread, tossed with warm pasta, or used as a dip for crisp vegetables, it brings a touch of rustic elegance to the table.

The act of making and serving this pesto is a reminder of the simple pleasures that come from combining good ingredients with a bit of creativity. It’s a culinary adventure that nourishes the body, delights the palate, and respects the environment, all while adding a burst of color and flavor to any dish.

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