Go Back
Pesto Bell Peppers

Pesto Bell Peppers

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. Place ingredients in a food processor and combine then add the olive oil while the food processor is running.
  2. Adjust olive oil to taste.Place in a sealed container, label, date, and refrigerate. Consume within seven days.
  3. Halve peppers and remove the white portion and spread Pumpkin Seed Pesto inside of each half.
  4. Top with three capers or a pinch of sauerkraut (optional) and enjoy.