Pumpkin Seed, Basil and Miso Pesto

“This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.”
READY IN:
10mins
YIELD:
1.25 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325*.
  2. Toast pumpkin seeds for 5 minutes.
  3. Place seeds and all remaining ingredients in a food processor andblend until smooth.
  4. Store, covered, in the refrigerator for up to five days.

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