A good pesto can be the base for a number of delicious recipes – stir through pasta, serve it as an accompaniment to a steak or piece of chicken, or use as a dip. Homemade is definitely so much more superior than any store bought pesto. Don’t you agree? Having a child with nut allergy, we don’t have nuts in our home so this nut free pesto is perfectly safe and perfectly delicious. Try it and let me know your thoughts
Ingredients
- 50 grams Basil
- 15 grams Pumpkin Seeds
- 15 mls Lemon Juice
- 1 Garlic clove
- 18 grams Nutritional Yeast
- 2 grams Sea Salt
- 44 mls Extra Virgin Olive Oil
Instructions
- Add thebasil, pumpkin seeds, lemon juice, garlic, nutritional yeast, and sea salt to afood processor.
- With the foodprocessor running, slowly pour in the olive oil. Continue to blend for 30 seconds until pesto is smooth and emulsified. S
- Season with additional salt orlemon juice, if needed.
- Transfer to ajar and enjoy!
Notes
Leftovers -Store in an airtight container for up to four days. This pesto also freezes well. Serving Size – One serving is equal to two tablespoons of pesto. More Flavour – Add chilli flakes. Serve it With Pasta, cauliflower rice, with meat or as a dip.