Pumpkin Seed + Thai Basil Pesto

The beautiful thing about pesto is how versatile yet simple that it is.....and what you can pair it with. I love pesto on avocado "toast" (my Raw Vegan Black Chia Seed and Sesame Bread), with thick slices of purple carrots, delicately wrapped around zucchini noodles, spread on two large portabella caps for a burger (vegan, oh course) or....just on your finger. Don't worry, it is not cannibalism...it just divine when you lick it off of your finger....admit it. Now....back to the versatility part...

Traditionally, pesto is made using pine nuts...however, there are some many other nuts and seeds that can be used to add another level or depth and richness to one palate. Not only that, it is almost magically in the sense that you become a "mad scientist" in a way as you create something different from the usual. Walnuts, pistachios, brazil nuts, sunflower seeds - the options are endless! For this, I used one of my favorite seeds - pumpkin. Not only does it provide a delicate flavor, but it is great for those that may be allergic to nuts. These lovelies seeds are also loaded with vitamins (A, B, and K), minerals, amino acids, carbohydrates, essential fatty acids, thiamin, riboflavin, niacin, calcium, iron, phosphorus, fat and a good amount of protein.

I use pumpkin seeds or pepitas for many of my dishes and I, of course, was going to use it for my pesto. Paired with Thai Basil, with its beautiful purple hue, fragrant notes of anise and licorice and a bit of spice - oh....be still my dark heart. My little ones devoured this when I added it to black bean pasta with Black Cherry Tomatoes from my Goth Garden and topped it with Macadamia Nut "Parm" for a slightly sweet contrast. I thought they were going to eat their plates. But who could blame them? For it is that glorious, my darklings.


Food processor


Serving bowl or chalice of choice


1 cup raw, hulled pumpkin seeds

2-3 cloves purple garlic

1/2 teaspoon black salt (or pink Himalayan salt)

The juice of 1/2 a lemon

2 cups fresh Thai basil, stems removed (If you can't find this, you can use regular basil)

2 tablespoons nutritional yeast

Pinch of white pepper (optional)

1/2 cup extra virgin olive oil (organic is preferred)



-In the food processor, add the pumpkin seeds and pulse a few times until the seeds break down into pea-size pieces. (Note: when scraping the sides down, make sure that the processor is off.)

-Next, add the salt, garlic, nutritional yeast, white pepper, basil, lemon and blend until it begins to come together. While the food processor is still blending, slowly add the olive oil. Continue blending until the pesto has reached a creamy yet textured consistency. (*Note: If you feel that more olive oil is needed, a couple of tablespoons will do the trick.)

-Scoop out the pesto and place in the serving bowl or chalice or cauldron of your choice and pair it with whatever food you wish.

The aroma, the taste....no one will be able to resist....

So, did you try this out for yourself? Tell me! I would love to know, see and hear from you! Share this divine recipe with the masses and bring them to the dark side.

Until we meet again xoxo

Darkest Kisses and Eats,

Adaora O. | Goth In The Raw

#rawvegan #raw #vegan #pesto #thaibasil #basil #savory #pumpkinseeds #pepitas #goth #gothintheraw

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