Nadine Horn, Jörg Mayer

Arugula–Pumpkin Seed Pesto

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Preparation info
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Vegan Everything: 100 Easy Recipes for Any Craving... From Bagels to Burgers, Tacos to Ramen
Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

  • About

Ingredients

  • ¼ cup plus 2 tablespoons (50 g) shelled raw pumpkin seeds

Method

  1. Toast the pumpkin seeds in a dry pan over medium-high heat for 4 minutes, until golden brown, stirring constantly. Let cool.
  2. Transfer the seeds to a blender or food processor. Add the arugula, oil, nutritional yeast, lemon juice, salt, and pepper and blend until smooth.