Vegan Basil Pesto (Nut free)


2 big handfuls of fresh basil 

 1-cup pumpkin seeds 

 1 avocado

 2 cloves garlic 

 Juice of a lemon 

Splash of maple syrup

 Himalayan salt to taste 


 Blend together in food processor until right consistency (you can add water to thin it out) (store in air tight container for one week in the fridge) 

 I like to use this on my raw zucchini or  spaghetti  squash just top and mix!

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