Pesto made from pumpkin seeds and sun-dried tomatoes – Vegan & Vegetarian Recipes 2022

Ingredients

1. 30 g pumpkin seeds
2. 10 sun-dried tomatoes (approx. 40 g)
3. 20 pitted olives (I I like to use Kalamata)
4. 30g / 1 bunch of fresh basil, leaves plucked
5. Juice from ½ lemon (organic if possible)
6. 1 tablespoon good olive oil

Procedure

• Hydrate the sundried tomatoes in hot water and set aside.
• Quickly place the pumpkin seeds in a food processor – I like some of that Keep texture instead of creating a powder.
• Add the remaining ingredients to the pumpkin seeds and mix until a paste forms. This is quite a thick pesto – if you want it to be more runny, add more oil.
• Store in a sterilized jar in the fridge. It should keep for at least a week.