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Dairy Free Pumpkin Seed Pesto

Vegan | Gluten-Free | Nut-Free | Anti-Candida
Course Side Dish
Keyword dip
Prep Time 5 minutes
Servings 1 cup

Ingredients

  • 3 garlic cloves
  • 1/2 cup pumpkin seeds
  • 2 cups packed fresh basil
  • 1/4 cup lemon juice or the juice of 2 small lemons
  • 1/4 - 1 /2 teaspoon sea salt
  • Pinch black pepper
  • 1/2 cup olive oil

Instructions

  1. Place garlic cloves into a food processor and pulse for 2 - 3 seconds to start breaking them up.  Now add the pumpkin seeds, basil, lemon juice, sea salt and black pepper.  Start your food processor and while it is running begin pouring in the olive oil in a steady stream.  Continue until all of the oil has been added and everything is fully incorporated.  Taste for seasoning.
  2. Use immediately or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Recipe Notes

*Option to substitute hemp seeds in place of pumpkin seeds in equal amounts.