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:

  1. Toast the pumpkin seeds in a dry pan over medium heat until golden brown, about 3-4 minutes. Let them cool.
  2. In a food processor, combine the toasted pumpkin seeds, basil leaves, garlic, nutritional yeast, and lemon juice.
  3. Pulse until you get a chunky paste.
  4. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and combined.
  5. Season with salt and pepper to taste.
  6. Store in an airtight container in the fridge for up to a week.