Pumpkin Seed Pesto

You Will Need:

  • 2 cups of firmly packed fresh basil leaves, washed
  • 1 cup of pumpkin seeds
  • 1 large clove of fresh garlic, peeled and roughly chopped
  • three quarter teaspoon of salt
  • half a cup of olive oil
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Pumpkin Seed Pesto

Perfect for pasta, as a spread or for antipasto platters!




Is suitable to freeze.

Don't over blend the ingredients as the pesto can take on a gluggy texture.

If you cook the garlic in a little water for a few minutes, it takes away that astringent taste raw garlic has.

Recipe and photo credit:The Kind Cook

Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
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