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PARSLEY, CORIANDER & PEPITA PESTO

CategoryDifficultyBeginner

Scrumptious & bursting with nutrients

Yields30 Servings
Prep Time13 minsCook Time2 minsTotal Time15 mins
INGREDIENTS:
 1 bunch of parsley, rinsed
 1 bunch of coriander, rinsed
  cup pumpkin seeds
  cup extra virgin olive oil
 3 garlic cloves, peeled and chopped
 juice of 2 lemons or limes
 2 tbsp apple cider vinegar
 ½ tsp Himalayan or Celtic salt
METHOD:
1

Dry roast the pumpkin seeds in a frypan for ~2 minutes or until they begin to make 'popping' sounds or slightly golden brown.

2

Put all the ingredients into a food processor or blender.

3

Pulse until creamy or until you reach the desired consistency you like.

4

Add to your favourite recipes (eg meat dishes, salads, pizza, veggies, or even crusty bread) for some added zest and flavour.

5

Store the remaining pesto in a moderate sized jar in the fridge.

Ingredients

INGREDIENTS:
 1 bunch of parsley, rinsed
 1 bunch of coriander, rinsed
  cup pumpkin seeds
  cup extra virgin olive oil
 3 garlic cloves, peeled and chopped
 juice of 2 lemons or limes
 2 tbsp apple cider vinegar
 ½ tsp Himalayan or Celtic salt

Directions

METHOD:
1

Dry roast the pumpkin seeds in a frypan for ~2 minutes or until they begin to make 'popping' sounds or slightly golden brown.

2

Put all the ingredients into a food processor or blender.

3

Pulse until creamy or until you reach the desired consistency you like.

4

Add to your favourite recipes (eg meat dishes, salads, pizza, veggies, or even crusty bread) for some added zest and flavour.

5

Store the remaining pesto in a moderate sized jar in the fridge.

PARSLEY, CORIANDER & PEPITA PESTO