Ingredients
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2
-
2
-
2
-
2
-
2
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Pumpkin Seed, Basil and Miso Pesto, This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables , I got a bunch of basil from my CSA, so I wanted to try making pesto Super simple and it worked fine in a blender I combined this with an alfredo sauce in recipe#303120 and it’s so good! Will make again, Sharon , I made a pizza for lunch and used this as the sauce I recommend 2 cups of basil leaves loosely packed, not tightly, and a little more olive oil to get a thinner consistency I found the recipe as is to be more like a thick spread than pesto sauce These changes will help to liquify it Thanks for posting, it’s very creative and delicious! <3
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Steps
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1
Done
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Preheat Oven to 325*. |
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2
Done
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Toast Pumpkin Seeds For 5 Minutes. |
|
3
Done
|
Place Seeds and All Remaining Ingredients in a Food Processor Andblend Until Smooth. |
|
4
Done
|
Store, Covered, in the Refrigerator For Up to Five Days. |
