Search

PUMPKIN SEED ARUGULA PESTO

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.









10 views0 comments

Recent Posts

See All