Ingredients for Pumpkin Seed Arugula Pesto Sauce Vegan
- Pepitas
- 2 cups packed arugula leaves
- Fresh Parsley
- Garlic Cloves
- Sea Salt
- Olive Oil
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How to Make Pumpkin Seed Arugula Pesto Sauce Vegan
- Toast 1 cup of pumpkin seeds in a skillet over medium heat for 5-7 minutes, stirring frequently, until lightly browned.
- Add the toasted pumpkin seeds to a food processor and pulse until finely ground.
- Add 2 cloves of minced garlic and 1 teaspoon of salt. Pulse to combine.
- With the food processor running, gradually add 2 cups packed arugula leaves and 1/2 cup packed fresh parsley through the feed tube.
- Continue processing until the greens are fully incorporated and finely chopped.
- With the food processor running, slowly pour in 1/2 cup extra virgin olive oil through the feed tube until a smooth consistency is reached.
- Scrape down the sides of the food processor as needed.
- Taste and adjust seasoning with additional salt or olive oil to your preference.
- Transfer the pesto to an airtight jar. Store in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
26g
Carbs
1g