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. 1 garlic clove minced

2. 2,5 cups packed fresh basil shredded

3. 1 cup Italian chopped parsley

4. 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)

5. 1/3 cup extra virgin olive oil

6. 3 tsp white wine vinegar

7. Good pinch of salt

8. 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.