Pumpkin Seed & Arugula Pesto
 
Prep Time
Total Time
 
Author:
Yield: 1 cup
Ingredients
  • 3 cups packed arugula
  • ⅔ cup pumpkin seeds
  • ⅓ cup nutritional yeast or parmesan cheese
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ - ½ cup olive oil
Instructions
  1. Add all ingredients to a food processor and blend, stopping often to scrap down the sides. Add more olive oil as needed and continue to blend until smooth. Taste and add salt & pepper as desired.
Notes / Variations
DAIRY FREE: use nutritional yeast instead of parmesan cheese
Nutrition Information
Serving Size: 2 tablespoons Calories: 175 Fat: 17.9g Saturated Fat: 2.8g Carbohydrates: 2.9g Sugar: 0.3g Sodium: 152mg Fiber: 0.8g Protein: 3.3g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/homemade-pesto-three-ways/