Description
An easy creamy pumpkin seed pesto that can be whipped up in 10 minutes or less. It’s perfect in a sandwich or served as a dip with veggies and crackers!
Ingredients
- 1 (15.5 oz.) can cannellini beans (or 1 1/2 cups)
- 1 cup packed fresh basil leaves
- 1/4 cup pumpkin seeds
- 2 tablespoons water (or as needed to blend)
- 1 clove garlic
- 1 tablespoon green onions
- 2 tablespoons nutritional yeast
- 2–3 tablespoons fresh lemon juice
- Salt, to taste
Instructions
- Add all of the ingredients into a food processor and run until you have reached your desired consistency (we prefer ours to be slightly chunky).
- Serve in a sandwich, or with a side of raw veggies and crackers.
Notes
- Store in the refrigerator in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Category: Appetizer, Side