Storecupboard Pumpkin Seed Pesto- vegan, gluten free
Roasted cherry tomatoes, olives or peppers would make a great accompaniment to this simple pasta dish |
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.)
very interesting pesto with pumpkin seeds :) One flavorful spaghetti made with it !!
ReplyDeleteI make vegan pesto a lot, but never thought of adding seeds. Huh!
ReplyDeleteWhat a delicious pesto - I haven’t tried pumpkin seeds in a pesto before, but I imagine they are prety tasty!
ReplyDeleteYay!...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!
ReplyDelete