Roasted pumpkin seeds basil pesto

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

1. Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
2. Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
3. If needed add a bit more vinegar if you want it tangier.
4. 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.