Pumpkin Seed Arugula Pesto Sauce (Vegan)
A mouthwatering selection from ExtraVeganZa, posted as written that makes a nice change for pasta dishes and pizzas from the traditional basil and walnut pesto. Add some nutritional yeast for cheeziness factor since this lacks parmesan or asiago cheese.
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DIRECTIONS
- Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
- Place the toasted seeds in a food processor and grind until fine.
- Add the garlic and salt then pulse again.
- While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
- Keep adding as these get blended in until all of the greens are incorporated.
- Pour the oil through the top opening and continue blending.
- You might have to stop occasionally to scrape down the sides of the food processor.
- Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.
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