Name: Pesto Bell Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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))

Pesto Bell Peppers

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Ingredients Method

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)

Method

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.
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.