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Vegan Roasted Pumpkin Seed Pesto

March 3, 2015 by Monique Leave a Comment

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Vegan Roasted Pumpkin Seed Pesto - recipe by Nourish Everyday

I go through phases with pesto. It kind of falls off my radar and then I make it again and realise just how much I love it. It’s such a versatile little condiment – you can eat it raw on crackers or on top of salads, stir it through cooked dishes, baste your fish, add it to scrambled eggs… it adds such a beautiful zesty flavour to everything.  You won’t miss the cheese in this dairy-free version either; nutritional yeast is the most amazing substitute (though you can whack in the Parmesan instead if you want to!).

This pesto recipe is quite economical as it uses pumpkin seeds instead of pine nuts, which I have found are usually at a considerably lower price point (so you can afford to get the organic ones too). It also means that it’s conveniently nut-free as well as dairy-free, perfect for those with allergies and/or intolerances.

 

Vegan Roasted Pumpkin Seed Pesto - recipe by Nourish Everyday

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 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 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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Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday Easy Crunchy Flaxseed Crackers

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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