I came up with this recipe when I realized I was a poor gardener this summer and had way too much basil left over when it came time to compost up my garden. I love the freshness of this pesto without the heaviness of the traditional kind with all the Parmesan or tons of oil.
6 cups fresh basil
4 garlic cloves
2 tbsp nutritional yeast
1 1/3 cup raw shelled pumpkin seeds
6 tbsp EVOO
2 tbsp lemon juice
1/2 tsp sea salt
Directions:
Combine above ingredients in a food processor until smooth. Use with gluten free pasta or bread. It may be stored in freezer with additional olive oil poured on top for up to six months.
No comments:
Post a Comment