Posted by: EdibleGarden Admin -
- Total: 10 min
- Prep: 10 min
- 1 cup chopped fresh parsley (45 g)
- ½ cup chopped fresh dill (20 g)
- ½ cup raw walnuts
- ½ cup raw pumpkin seeds
- 2 Tbsp nutritional yeast
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, chopped
- ½ tsp salt
- 1 to 3 Tbsp olive oil, optional
- 1 to 3 Tbsp water, as a replacement for oil or in addition to achieve desired consistency
In a food processor combine the parsley, dill, walnuts, pumpkin seeds, nutritional yeast, lemon juice, garlic, and salt, and process until finely chopped and incorporated.
With the machine running, drizzle in the oil, if using, and add up to a few tablespoons of water, until the pesto is as thin as you like. Taste and adjust salt and lemon as desired.
Credit: My Quiet Kitchen