Pumpkin Seed, Basil and Miso Pesto Makes 1-1/4 cups / This versatile pesto can be served as a sandwich spread, dolloped onto pasta or added to a sauté of your favorite seasonal vegetables.
2 tablespoons shelled pumpkin seeds
2 cups basil leaves, tightly packed
2 cloves garlic
2 teaspoons fresh lemon juice
2 teaspoons chickpea miso or regular miso
1 teaspoon honey
1 tablespoon extra-virgin olive oil
2 tablespoons water
1. Preheat oven to 325°. Toast pumpkin seeds for 5 minutes.
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2. Place seeds and all remaining ingredients in a food processor and blend until smooth. Store, covered, in the refrigerator for up to five days.
