08 Aug Vegan Purple Basil & Pumpkin Seed Pesto
Here’s a simple and affordable Vegan Purple Basil & Pumpkin Seed Pesto I whipped up the other day for a friend’s birthday.
What makes this vegan pesto unique is using pumpkin seeds instead of pine nuts, and homegrown purple basil which is psychologically more satisfying to me.
Even if no one else can taste the difference.
But I know they can.
- 2 Cups purple basil leaves only
- 3 Cloves minced garlic
- 3 TBSP nutritional yeast
- 1 TSP Salt depends on your preference - can add more or reduce
- 3 TBSP pumpkin seeds
- 3 TBSP olive oil
- 3 TBSP water
- 1 Wedge lemon squeezed
- Put everything in a food processor and set it to delicious.
Once it's blended thoroughly you can then use it on your favorite pasta, flatbread pizza, roast taters, as a sandwich spread, or as a dip!