The amazing. flavorful. green stuff.
So fresh. So clean.
Is perfect in a grain bowl with cherry tomatoes, quinoa, balsamic glaze & cashew cheeze.
Or all mixed in with noodles. (=Zucchini noodles, zoodles is way more fun to say though.)
On top of baguette with again, cashew cheeze, tomatoes, balsamic glaze.
I think it's a bit obvious how I like to pair my pesto.
But do as you wish with your pesto!
Put it wherever you find fitting.
*Fun fact* the reason why I am so in to this *oil-free* version I make, is because when I used to work at Whole Foods in the kitchen. I'd make a shit ton of pesto. A WHOLE BUNCH. And the amount of olive oil I added into the pesto made me feel sick. For REAL.
Look- I get it, oil is good for some people. Some love it. Some hate it. I personally know, it doesn't work for me to eat a lot of it internally. So I limit it whenever I can. Cause HELLO I make up for it with the amount of cashew cheese I try to not eat. And to be honest, you realize- it just doesn't need all of that oil. It still has the same great flavor as pesto should.
Please let me know if you try it! Also if your on instagram #thedailykale or tag me @thedailykale !
*I love seeing your re-creations.
Oil Free Pumpkin Seed Pesto
- 1 cup basil
- 1 cup spinach
- 2 tbsp. hemp seeds (optional)
- 1/2 cup pumpkin seeds (unsalted)
- Pink salt, to taste
- 1 tbsp. lemon juice
- black pepper to taste
- 1/4-1/2 cup water
- 2 cloves of garlic
* 1 tbsp. olive oil (optional)
- In a food processor, combine all ingredients except the water.
- Blend for about 20 seconds. Add in water little by little, Until creamy & smooth. Scraping down sides, as needed.
- Add extra lemon juice, salt, & pepper if needed. (To taste)