A vegan pesto and a lovely alternative with nutritional yeast, and the pumpkin seeds, which are high in omega-3, beneficial fats.
Ingredients
1/2 cup of roasted pumpkin seeds
1/2 cup of olive oil
1 cup of fresh herbs (basil, parsley or coriander - I add in any mix I have)
2 tbsp lemon juice
2 garlic cloves
8 tsp of nutritional yeast
salt to taste
Method
Blend everything in a food processer.
Taste and adjust the salt or maybe add more garlic or olive oil.
Variations
I usually use whatever herbs I have lying around and the pesto is also a good way to use up herbs that aren't looking that great. And don't waste the stalks. I put everything in.
To Serve
I add the pesto to scramble eggs, or drizzle over poached eggs or mix with avocado. I add it to salads and obviously in my courgetti.
It's really versatile and you can layer up the pesto in many dishes.
Seasonal Twist
Wild garlic is a lovely alternative to the mixed herbs when in season, which is about now.
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