Vegan Roasted Pumpkin Seed Pesto

This roasted pumpkin seed pesto is made dairy free and vegan friendly using nutritional yeast, garlic and lemon for lots of flavour.

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Course: Salads and Sides

Cuisine: dairy free, egg free, gluten free, grain free, nut free, paleo, vegan, vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: small jar

Ingredients

1 bunch basil - about 60 grams
1/2 bunch flat leaf parsley - about 30 grams
1/2 cup extra virgin olive oil
3/4 cup pumpkin seeds
1/2 lemon
2-3 cloves garlic depending on size
2 tbsp nutritional yeast flakes
1/2 tsp salt

Instructions

Preheat oven to 180 C.
Spread the pumpkin seeds over a large oven tray and roast (no oil) for 10-15 minutes until they brown just a little, then remove and allow to cool.
Remove the thick stems from the parsley and the basil. Peel the garlic cloves.
Place the basil, parsley, oil, seeds, garlic, nutritional yeast and salt into your food processor. Squeeze in the juice of the lemon. Then, process until you have a consistency that you like - I like to keep mine a little chunky.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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