Name: Pumpkin Seed Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 8 Tbsp
Cuisine: American
Ingredients: 1/4 cup pumpkin seeds ((soaked for 2 hours or more)); 1 cup basil ((fresh, packed)); 2 Tbsp olive oil; 1 Tbsp lemon juice; 1/2 Tbsp miso ((organic, unpasteurized)); pinch salt ((or to taste)); 1 garlic cloves ((optional)); 1 Tbsp nutritional yeast ((optional)); water ((to desired consistency))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Ingredients

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

Servings: Tbsp

Units:

Directions

Prep

10 min

Total

10 min

Place ingredients in the food processor and combine.
Add 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.

Nutritional Information (per serving)

Calories: 57kcalFat: 5gCarbs: 1gProtein: 2g

Note: Pesto can be served inside sliced red bell peppers or between radish slices. It can also be used on zucchini or kelp noodles, in a wrap, or with hummus—so be creative!