The blog Simply Vegan has created a pesto that is perfectly suitable for the pumpkin season. The basis is made out of a Hokkaido pumpkin and is refined with yeast flakes and grounded hazelnuts. This pesto is done in only 20 minutes and fills up 5 little jars.
  • Passive time: 20 m


  • ½ small pumpkin Hokkaido, diced approx. 300g
  • 4 tbsp. hazelnut grounded
  • 6 tbsp. yeast flakes
  • 100 ml olive oil
  • 75 ml walnut oil
  • 2 garlic cloves
  • ½ tsp. sugar
  • salt and pepper


  • Wash the pumpkin and cut it in half. Remove the stem and seeds with a spoon. Cut one half in cubes, the other half is not needed for the recipe.

  • Peel the garlic and chop it finely. Put the pumpkin pieces and the garlic in the food processor. Add the olive oil, walnut oil and hazelnuts, then sugar and season with salt and pepper. Puree everything together. Mix in the yeast flakes and season to taste with salt and pepper.

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