Vegan Pumpkin Seed Pesto
Ingredients
Ingredients:
- 6 Garlic Cloves
- Olive Oil (enough to roast garlic and loosen pesto)
- 100g Pumpkin Seeds
- Salt (1/2 tsp to start)
- Pepper (1/4 tsp)
- 25g Basil (two handfuls, tough stems removed)
- 75g Baby Spinach
- 1 tbsp Nutritional Yeast (aka hippie fish food)
Instructions
Instructions:
Roast the Garlic:
- Chop garlic into slices.
- Add garlic and enough olive oil to cover to a pot on the stove.
- Heat the pot.
- Once the garlic starts to fry and bubbles appear, continue cooking for 1 additional minute.
- Remove from heat.
Combine Ingredients in Food Processor:
- Add baby spinach, basil (remove tough stems), pumpkin seeds, salt, and pepper to a food processor.
- Add fried garlic and oil from the pot.
Blitz the Pesto:
- Blitz the mixture in the food processor, adding more olive oil as needed to loosen it up to the desired consistency.
Finish the Pesto:
- Pour the pesto into a bowl.
- Add nutritional yeast and stir to combine.
Serve and Store:
- Enjoy immediately or store in the fridge for 7-10 days.
Video Description
Who doesn’t LOVE pesto?! It’s fresh, delicious, super easy to make, and as always...plant-based and vegan! In this recipe we use nutritional yeast in place of the parmesan cheese to give this amazing pesto depth and that “cheesy” taste.
Full recipe below!
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FULL RECIPE:
Preparation Time: About 15 mins
Ingredients:
6 Garlic Cloves
Olive Oil
100g Pumpkin Seeds
Salt
Pepper
25g Basil (two handfuls) (tough stems removed)
75g Baby Spinach
1tbs Nutritional Yeast (aka hippie fish food)
Directions:
Start heating a pot on the stove.
Chop garlic into slices and add to the pot, followed by the oil.
As soon as the garlic starts to fry and bubbles appear, continue cooking for 1 additional minute, then remove from heat.
Add baby spinach, basil and pumpkin seeds with ½ tsp of salt and ¼ tsp of black pepper to food processor. Add fried garlic and oil. Blitz and add oil to loosen it up.
Pour into a bowl. Add nutritional yeast and stir.
Enjoy!