INGREDIENTS
1/3 cup toasted pumpkin seeds
1/3 cup toasted cashews
1 handful arugula
1 clove of garlic
1/3 cup VK PUMPKIN SEED OIL
1 pinch of salt
METHOD
1 Place pumpkin seeds and cashews
into a food processor. Process until
grain sized chopped.
2 Press garlic through a garlic press
and add to food processor along
with arugula. Process until no big
pieces left and a green paste forms.
3 Add VK pumpkin seed oil and salt and
combine well.
Use pesto on pasta, grains, bread, meat
or fish. Keep in the refrigerator
covered with VK Pumpkin seed oil in an
airtight container for up to 2 weeks.
