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Recipe by:Raw Food Magazine
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Pumpkin Seed Pesto
Prep:10minTotal:10minServes:8
Ingredients
- 1/4cuppumpkin seeds(soaked for 2 hours or more)
- 1cupbasil(fresh, packed)
- 2Tbspolive oil
- 1Tbsplemon juice
- 1/2Tbspmiso(organic, unpasteurized)
- pinchsalt(or to taste)
- 1garlic cloves(optional)
- 1Tbspnutritional yeast(optional)
- water(to desired consistency)
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- 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.
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Ingredients
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Directions
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Notes
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!
