Equipment
Ingredients
- 1 c. pumpkin seeds, raw, shelled pepitas
- ½ c. olive oil, extra-virgin
- 2 garlic cloves
- 1 tsp. apple cider vinegar, or fresh lemon juice
- 1 tsp. raw honey, or agave nectar or maple syrup for vegan
- 1 c. fresh basil leaves, packed
- 1 tsp. sea salt, or to taste
Instructions
- Place the pumpkin seeds in a bowl and cover them with about an inch of cool water. Let them soak for 2 hours, then drain well and pat dry with a clean towel.
- Add the soaked pumpkin seeds and garlic to a food processor. Pulse 8 to 10 times, until the seeds are coarsely chopped.
- Add the basil, apple cider vinegar, honey and sea salt. Pulse, scraping down the sides of the bowl as needed, until the basil is finely chopped.
- With the food processor running, slowly pour the olive oil through the feed tube. Process for 30 seconds to 1 minute, until the pesto is as smooth or chunky as you like.
- Taste and add more salt or vinegar if needed. Serve right away, or transfer to an airtight container and refrigerate.
Notes
Vegan option: Use agave nectar or maple syrup in place of the honey.
Quick soak: Short on time? Soak the pumpkin seeds in hot water for 20 to 30 minutes instead of 2 hours (the pesto won't be strictly raw).
Storage: Refrigerate in an airtight container with a thin layer of olive oil on top for up to 5 days, or freeze in portions for up to 3 months.
Serving size: One serving is about 2 ½ tablespoons.
Recipe from Annelie's Raw Food Power by Annelie Whitfield. Reprinted with permission from Ivy Press.
Nutrition (estimated per serving)
Calories: 231kcalCarbohydrates: 3gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 242mgPotassium: 223mgFiber: 1gSugar: 1gVitamin A: 1563IUVitamin C: 6mgCalcium: 62mgIron: 2mg
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