Pumpkin Seed, Basil and Miso Pesto |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables. Ingredients:
2 tablespoons shelled pumpkin seeds |
2 cups basil leaves, tightly packed |
2 cloves garlic |
2 teaspoons fresh lemon juice |
2 teaspoons miso |
1 teaspoon honey |
1 tablespoon extra virgin olive oil |
2 tablespoons water |
Directions:
1. Preheat oven to 325*.
2. Toast pumpkin seeds for 5 minutes.
3. Place seeds and all remaining ingredients in a food processor andblend until smooth.
4. Store, covered, in the refrigerator for up to five days.
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