Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
This homemade pumpkin seed pesto is the ultimate twist on a classic, bursting with flavour and nutrients. Using toasted pumpkin seeds, fresh basil and nutritional yeast, this pesto is perfect for pasta, as a spread, or even as a dip.
Ingredients:
- 75g pumpkin seeds
- 30g fresh basil leaves
- 1 garlic clove
- 4 tbsp nutritional yeast
- Juice of 1 lemon
- 75ml extra virgin olive oil
- Salt and pepper, to taste
Method:
- Toast the pumpkin seeds in a dry pan over medium heat until golden brown, about 3-4 minutes. Let them cool.
- In a food processor, combine the toasted pumpkin seeds, basil leaves, garlic, nutritional yeast, and lemon juice.
- Pulse until you get a chunky paste.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and combined.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to a week.