Vegan Pepita Pesto


(pictured above is pesto, hummus with collard greens and black and green olive tapenade)

At this time of year basil is abundant in our garden.  Bring on the pesto!  Great as a dip with high quality bread, with crackers, as a sandwich spread, in pasta, on top of granola… ok may not the granola.

*Disclaimer* measurements are approximate so adjust as you feel fit such as if you like a chunkier pesto, add more pepitas, if you want more tang add more lemon etc.



2 packed cups of fresh basil leaves
1/2 cup pepitas aka pumpkin seeds
1/8 cup nutritional yeast
2 cloves garlic
1/3 cup olive oil
1/8 tsp sea salt
3 table spoons lemon juice

Put all ingredients in a food processor and blend till smooth.

For hummus add 1 can chickpeas, 4 TB tahini, 1/4 tsp salt, 1/4 cup olive oil, 3 TB lemon juice, 2 cloves garlic to food processor and blend blend blend.

For tapenade add one can black pitted olives and 1 handful colossal green olives, 3 TB olive oil, 2 cloves garlic and a splash of lemon juice to food processor and blend blend blend.


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