Creamy Roasted Pumpkin Seed Pesto

Roasted pumpkin seed pesto served with brown rice spaghetti noodles and some pan fried plantain

Flavorful vegan pumpkin seed pesto

Simple things in life are made to be savored. Like this fresh and creamy roasted pumpkin seed pesto! Also made with capers, lime juice, fresh basil, olive oil, garlic, filtered water, Himalayan salt, and nutritional yeast. Perfect with your favorite gluten-free pasta.

Pesto served with brown rice pasta, mushrooms sauteed in organic balsamic vinegar of Modena, fresh herbs and thinly sliced, locally grown, yellow zucchini.

Makes about 1 cup

Ingredients

1 tablespoon chopped chives

1 garlic clove, minced

½ cup toasted pumpkin seeds (toast on a sheet pan in a 400F heated oven for 5 minutes and let cool)

2 tablespoons extra virgin olive oil

2 teaspoons capers

1/3 teaspoon coarse sea salt

¼ teaspoon freshly squeezed lemon juice

1/3 cup water

4 large leaves of basil

Leaves from 2 sprigs of Italian parsley

Instructions

1. Combine all the ingredients in a blender and blitz until completely pureed.

2. Mix with your favorite cooked pasta or spaghetti squash and enjoy!

Try my other delicious plant-based recipes!