This pesto is made from raw sunflower and pumpkin seeds. It tastes amazing over brown rice pasta, roasted veggies, or on a hummus sandwich with avocado and tomato. I make a bunch and put it on everything for days.
NOTE: Soak the seeds for 4 hours beforehand, or overnight. It’s not a huge deal if you forget – you just may need to add a tiny bit more water for a creamier texture. Soaking seeds also makes them more digestible and their nutrients more bioavailable.
- ¼ cup raw, unsalted sunflower seeds (soaked)
- ¼ cup raw, unsalted pumpkin seeds (soaked)
- 2 cups packed basil leaves
- 1-2 medium sized garlic cloves (depending on how garlicy you like it)
- 1/4 to 1/2 cup filtered water
- 1/4 cup + 2 Tablespoons cold-pressed, extra virgin olive oil
- Juice of 1 lemon (about 3 to 4 tablespoons)
- 1/2 tsp sea salt
- black pepper to taste
- Put the seeds in a bowl and cover with filtered water by an inch or two. Soak at least 4 hours, and as long as overnight. (This will breakdown the enzyme inhibitors making the seeds easier to digest and their nutrients more bioavailable). When ready to use, strain out the water and rinse off the seeds.
- Place all ingredients except the olive oil in a high-speed blender or food processor & blend well.
- Slowly drizzle in the olive oil and blend until smooth and creamy.
- Adjust seasoning to taste.
- You can always add more olive oil to thin it out or more lemon juice for an extra kick of acid. But adjust slowly — you can add in, but you can’t take out!