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Nut-Free Vegan Superfood Pesto (+ Video)

Pesto + pasta is one of my go-to meals to whip up for a quick dinner during the week. It’s always big on flavour and it takes only a few minutes to make.

This pesto recipe is the one I make all the time – sometimes swapping kale for spinach or interchanging the herbs with whatever I have on hand. It’s highly customizable so feel free to adapt it to make it your own. I like to use a mix of basil, parsley, and cilantro when I have all three, to get the most flavour. The pumpkin and hemp seeds make this pesto nut-free, but if you prefer going the more traditional route, simply use any of your favourite nuts (almonds, walnuts, brazil nuts, pistachios, etc).

I like to add chlorella powder to my pesto to make it super green and boost it with an extra dose of vitamins and minerals. Chlorella is a freshwater algae that has a really high concentration in precious micronutrients. I especially like it for its high protein, iron and B-vitamin content, which can be challenging to get for vegetarians and vegans.

Nut-Free + Vegan Superfood Pesto - The Green Life

Music by Chez Pedro Studio.

>> Shop the Pasta Bowl and Hors d’Oeuvre Plate seen in these photos.

If you make this pesto, please let me know by leaving a comment below, and be sure to tag on your photos on Instagram so I can see!:)

This recipe was created in partnership with Organika. Thanks for supporting the wonderful brands that make The Green Life possible!


Nut-Free Vegan Superfood Pesto


  • 1 cup packed kale
  • 1 cup packed basil
  • 1 cup packed parsley
  • 1/2 cup packed cilantro
  • 1/4 cup pumpkin seeds
  • 2 tbsp hulled hemp seeds
  • 3 garlic cloves
  • 1/4 cup nutritional yeast
  • 1 tsp chlorella powder
  • Juice of 1/2 lemon or more, to taste
  • Pinch of chili flakes optional
  • Pinch of sea salt (to taste)
  • 1/4 cup extra-virgin olive oil or more as needed


  1. Blend all the ingredients except the olive oil in a food processor. 

  2. With the processor still running, slowly drizzle the olive oil. Stop and scrape down the sides as needed. 

  3. Taste the pesto and adjust seasoning by adding more salt, chili flakes or lemon juice. Add more olive oil or water if needed until you get the desired consistency. Serve with pasta or zucchini /sweet potato noodles.

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