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But the best part of this dish isn’t that it’s simple, fast, and inexpensive- though it is certainly all three! The real kicker: it’s the perfect addition to your conscientious eating recipe book. You see, a simple-but-irresistible vegan dish like this grain/seed/bean combo can make up the backbone of an ethical diet with lots of locally sourced, organic, plant-focused foods with (for those who choose) some humanely and pasture raised animal products. And a budget-friendly pesto pasta can make wallet for that pasture-based, grass-fed beef, eggs from free roaming hens, or creamy humane certified dairy in your grocery cart. Or, you know, lots and lots of chocolate. And buying your ingredients from your local co-op, farmers market or CSA share supports farmers raising sustainable, kind food, which is the ticket towards a green, humane food system.  

Tossed in the food processor or blender with some fresh basil, garlic, olive oil, and served over regular or gluten-free pasta, you’ve got a lupini and pumpkin seed pesto as good for the food system as it is for your taste buds. 


Some meals call for lengthy preparation, hours spent in the kitchen, and careful execution. But not this summery lupini bean and pumpkin seed pesto. With mere minutes and a handful of protein-packed ingredients, you get this oh-so-good, summery fresh yet comforting pesto. Meet your favorite pasta’s new best friend. 

Lupini beans- my favorite all-star ingredient- are like nature’s feta cheese. Salty, tangy, keeps you full for hours and boasts a whopping 26 grams of protein per cup (which makes for an amazing snack if these little powerhouses make it into your stomach before they make it into your pesto). And bulk organic pumpkin seeds give that nutty, gritty pesto consistency for all you nut-free eaters. Add some seasonal greens, like fresh kale, for a veggie turbo charge. 

This vegan and nut-free pesto is your quick,
15-minute go-to meal

Story + Photography by Sarah Carroll


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Lupini Bean + Pumpkin Seed Pesto

Prep Time: 15 minutes
Servings: 4
Tools needed: food processor or blender 
Gluten Free - Vegan - Nut Free - Raw Food



  • (optional) 1-2 stalks of seasonal greens
  • 1 squeeze lemon
  • coarse sea salt to taste
  • serve drizzled with olive oil, fresh cracked pepper, and basil to garnish
  • 1 package of regular or gluten free pasta

INGREDIENTS:

  • 2 large bunches fresh basil
  • 1/4 cup lupini beans
  • 1/2 cup pumpkin seeds
  • 2 cloves garlic
  • 6 tbsp. olive oil
  • 1 tbsp. of lupini bean liquid
  • 5 tbsp. water


INSTRUCTIONS:

1. If starting with dry rice, cook the rice by boiling 2 part water and 1 part rice in a pot until boiling, and then covering an reducing heat to a simmer until cooked.

2. Meanwhile, in a medium greased frying pan, heat toasted sesame oil on medium heat. Add chopped scallions, garlic, onion, and a splash of tamari and cook until the onions are translucent, stirring frequently to prevent sticking.

3. In a small bowl, whisk the eggs with a splash of tamari and some fresh ground pepper

4. Add the cooked rice to the frying pan and stir in with the translucent onions, scallions and garlic. Drizzle in a little extra sesame oil, plus the tamari and rice wine vinegar. Stir frequently to prevent the rice from sticking. Cook until all ingredients are evenly distributed.

5. Pour the whisked eggs into the frying pan and use a spatula to lightly fold and stir the eggs into the rice. The rice will take on a shiny appearance, which tells you that the egg is still uncooked. Stir regularly for 2-3 minutes or until the rice stops looking shiny. Then cover the frying pan for another 2-3 minutes or until the egg stuck to the rice takes on a slightly scramble egg texture. If desired, stir in a ½ tbsp of your favorite hot sauce or chili garlic for spiciness.

6. Serve in bowls optionally topped with a sprinkle of sesame seeds, wedge of lime, handful of cilantro, hot sauce or chili garlic. 

MIX IT UP:

Got lots of fresh basil? Freeze this pesto in an ice cube mold to use for later meals.

Jar this recipe and give it as a fresh gift. Keep refrigerated!

Leftover pesto from your meal? Use leftovers as sandwich spread or on top of eggs for breakfast.