Name: Pesto Bell Peppers
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 1/2 cup pumpkin seeds ((soaked for 2 hours)); 2 cups basil ((fresh, packed)); 1/4 cup olive oil; 2 Tbsp lemon juice; 1 Tbsp miso ((organic, unpasteurized))); 1/4 tsp salt ((to taste)); 2 garlic cloves ((optional)); 2 Tbsp nutritional yeast ((optional)); 1 bell pepper; 1/2 tsp capers ((optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Ingredients

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Pumpkin Seed Pesto Ingredients

1/2 cup pumpkin seeds (soaked for 2 hours)
2 cups basil (fresh, packed)
1/4 cup olive oil
2 Tbsp lemon juice
1 Tbsp miso (organic, unpasteurized))
1/4 tsp salt (to taste)
2 garlic cloves (optional)
2 Tbsp nutritional yeast (optional)

Bell Pepper Ingredients

1 bell pepper
1/2 tsp capers (optional)

Servings:

Units:

Directions

Prep

10 min

Total

10 min

Pesto Directions

Place ingredients in a food processor and combine then add the olive oil while the food processor is running.
Adjust olive oil to taste.Place in a sealed container, label, date, and refrigerate. Consume within seven days.

Bell Pepper Directions

Halve peppers and remove the white portion and spread Pumpkin Seed Pesto inside of each half.
Top with three capers or a pinch of sauerkraut (optional) and enjoy.