Friday, 21 February 2014

Storecupboard Pumpkin Seed Pesto- vegan, gluten free

Roasted cherry tomatoes, olives or peppers would make a great accompaniment to this simple pasta dish
This is not an amazing, original, knock-your-socks-off showstopper. Making it is not exactly rocket science. But what it is, is a home made, yoga-friendly dressing to go with pasta, jacker potatoes, gnocchi, zucchini noodles, salad or whatever, made quickly and easily from ingredients that, if you are vegan, you will probably have in your storecupboard. It's a no-sweat standby for school holidays, impromptu lunches, snowed-in-and-can't-get-to-the-shops days etc. We hope you will find it useful. And delicious. We did.



Serves about 6 with pasta:
100g pumpkin seeds
70g almonds
3 tabs dried basil
1 tsp compound hing
3 tabs yeast flakes
1 1/2 tsps seasalt
1/2 tsp black pepper
250ml extra- virgin olive oil
1 tab lemon juice
  • First grind the almonds and pumpkin seeds.
  • Then mix everything together in a bowl.
  • It's done! (You can store any you don't use at once in a glass jar in the fridge.)




4 comments:

  1. very interesting pesto with pumpkin seeds :) One flavorful spaghetti made with it !!

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  2. I make vegan pesto a lot, but never thought of adding seeds. Huh!

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  3. What a delicious pesto - I haven’t tried pumpkin seeds in a pesto before, but I imagine they are prety tasty!

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  4. Yay!...I just bought a boatload of pumpkin seeds! I'd love some of this pesto on a bagel sandwich or in a wrap with lots of fresh veggies. Thanks for the recipe!

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