Happy Sunday lovelies! I’ve been experimenting with some vegan pesto recipes and wanted to share my latest and greatest pumpkin seed basil pesto. This dairy-free pesto is packed with rich antioxidants that protect your cells against the oxidative stress caused by free radicals.
This savory pesto is perfect in pasta, drizzled on potatoes or eggs, mixed into salad dressing or topped on avocado toast (my favorite).
- 1 c packed organic basil
- 1/2 c organic pepitas (pumpkin seeds)
- 2 sliced organic green onions
- 1 T organic lemon juiced
- 1/2 c extra virgin olive oil
- 1 garlic clove peeled
- salt to taste
- Combine basil, green onions, pepitas, lemon juice, garlic, and olive oil in a food processor and blend until smooth. Season with salt to taste. Store in the fridge for up to a week or freeze for later use.