Roasted Pumpkin Seeds Pesto
A surprisingly tasty pesto recipe made with roasted pumpkin seeds.
Servings: 4 people
- 1 cup roasted pumpkin seeds
- 1 cup packed fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp freshly squeezed lemon juice
- A pinch of sea salt
Grind the toasted pumpkin seeds in a blender or food processor, until breadcrumbs texture.
Add the basil, olive oil, water, lemon juice and salt.
Blend until you have a smooth paste.