Sweetly Raw – 3 Vegan Pesto Recipes

For the past several months I've been a pesto making machine, trying all kinds of combos. I've been meaning to share these recipes with you and I'm happy that I've finally gotten to it!

You'll find my recipes for: Three Green Pumpkin Seed Pesto, Edamame Kale Pesto, and Green Pea and Parsley Pesto. With all the incredible summer market produce, making pesto is the perfect way to use up greens - and fresh garden veggies are the perfect vessel for scooping it up.

What I love about pesto is how EASY it is to make. All you need is a food processor and it's done in a snap. You can also make it in a blender on low speed.

How do you like to use pesto?!

I like to:

  • Toss it with zucchini noodles for a raw/low carb option
  • Toss it with cooked noodles for something a bit more hearty
  • Stuff mushrooms with it
  • Eat it on crackers or rice cakes
  • Eat it with veggies
  • Use it as a salad dressing (I add a splash of apple cider vinegar)
  • Eat it by the spoonful - haha yes, especially the pea pesto
  • On pizza
  • Toss it with cooked veggies
  • Use it in tofu scramble


  • Feel free to sub any seeds or nuts for the ones I've used.
  • Use whatever greens you have on hand
  • Did you know that you can even use carrot tops and beet greens to make pesto?!

Three Greens Pumpkin Seed Pesto

1 bunch of kale, stemmed, roughly chopped and steamed

2 cups packed arugula

1/2-2/3 cup olive oil

1/3 cup pumpkin seeds

4 tablespoons lemon juice

2 tablespoons nutritional yeast

1-2 cloves garlic

1 teaspoon salt

Process all ingredients in a food processor until blended.

Edamame Kale Pesto

1 cup steamed kale*

1 bunch of parsley

1 cup packed spinach

1 cup edamame

1/2 cup walnuts

1/3-1/2 cup olive oil

1-2 cloves garlic

1 tablespoon nutritional yeast

1 teaspoon salt

Process all ingredients in a food processor until blended.

*I find it easier to digest when it's cooked however you can use 2 cups raw if you like.

You may recognize this next pesto from a previous post that I shared in the Spring. This has become one of my all time favourite pesto recipes and I make a batch almost every week!!! The green peas add such a lovely creaminess that you don't need to add nearly the same amount of oil that you normally would for pesto.

Green Pea Pesto (or Broccoli Pesto)

Vegan - Nut Free

2 cups shelled green peas* or a 10 oz bag OR 3 cups packed cooked broccoli

1 large bunch of fresh parsley or basil

1/2 cup hemp seeds

1/3 cup olive oil

3 tablespoons lemon juice

1-2 cloves garlic

1 tablespoon nutritional yeast, optional

1 teaspoon salt (add more if/when mixing with noodles)

Add all ingredients to a food processor and blend until all ingredients are broken down and it is slightly creamy but still textured.

*Use frozen and thaw them (they've already been cooked).

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  1. Charmaine
    July 30, 2018 at 07:30

    Hi Heather, Thanks for three fantastic recipes! In the last one, the green pea pesto, please explain your statement that frozen green peas have already been cooked? Best regards, Inkling.

    • sweet_raw
      August 6, 2018 at 23:57

      Hi Charmaine, Yes, frozen green peas that you buy at the store have already been cooked so you only need to thaw them before using them in the recipe :)

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