Another pesto recipe ! Yes, yes ! You can never have enough pesto options, and this one is GF, NF and vegan ! Try it on your pasta or as your sandwich base and let me know if it was not worth trying this variation 🙂
Recipe just below !
INGREDIENTS (makes 1 cup)
- 1 garlic clove minced
- 2,5 cups packed fresh basil shredded
- 1 cup Italian chopped parsley
- 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)
- 1/3 cup extra virgin olive oil
- 3 tsp white wine vinegar
- Good pinch of salt
- Red chili flakes according to your spice tastebuds 🙂
DIRECTIONS
- Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
- Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
- If needed add a bit more vinegar if you want it tangier.
- Transfer to an airtight container and keep in the fridge for 4/5 days or freeze if you are not going to eat it all.