Our foodie friend Cori featured us on her Instagram with this pretty green pesto. Check out her her blog: Matcha & Margs.

Pasta with Pumpkin Seed & Arugula Pesto


  • 8 oz Al Dente Plant Based Pasta
  • 1 cup basil tightly packed
  • 2 tbsp avocado oil
  • 1/4 cup pumpkin seeds
  • 1 cup arugula tightly packed
  • 2 tbsp nutritional yeast
  • 1/2 tsp himalayan pink salt or other salt
  • 2 cloves minced garlic
  • 3-5 tbsp water


  • Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
  • Cook pasta according to package directions. Lightly toss pesto with the pasta and serve.

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