Pumpkin Seed Pesto

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Pumpkin Seed Pesto
 
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Cook time
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This recipe was posted by Jackie at The Vegan Diet.  Visti her blog to view even more recipes for pumpkin seeds and beyond!
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Serves: 1½ cups
Ingredients
  • 1 cup raw pumpkin seeds
  • 1 cup fresh parsley
  • 8 garlic cloves, peeled
  • 5 tablespoons fresh lemon juice
  • 1 teaspoons freshly ground pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons broth/stock
Instructions
  1. Over low heat, dry-roast pumpkin seeds, stirring constantly for 5 minutes or until they finish popping.
  2. Remove from heat and cool. In a blender, process seeds, parsley, garlic, lemon juice, pepper and salt.
  3. Slowly add oil and broth and blend until smooth.
  4. Toss into hot pasta and serve immediately or transfer to a covered container and refrigerate until needed.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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