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This nut-free, thick, and fragrant pumpkin seed pesto is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot gluten-free pasta, or served over roasted or steamed vegetables. It's fantastic!

Raw Pumpkin Seed Pesto [Vegan]

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Ingredients You Need for Raw Pumpkin Seed Pesto [Vegan]

  • 1 1/2 cups raw pumpkin seeds - soaked for 2 hours (rinse and drain well)
  • 1/2 cup (or more) extra virgin olive oil
  • 3 garlic cloves - peeled and chopped small
  • 1 TB. raw apple cider vinegar
  • Several drops of liquid stevia
  • 1 cup PACKED fresh basil leaves (green or purple variety)
  • 1 tsp. pink himalayan salt

How to Prepare Raw Pumpkin Seed Pesto [Vegan]

  1. Combine all ingredients in a food processor and process till smooth (stopping once or twice to scrape down sides). If you like your pesto chunky, don't process as long.
  2. Taste and adjust seasoning.
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Nutritional Information

Total Calories: 2,040 | Total Carbs: 21 g | Total Fat: 208 g | Total Protein: 58 g | Total Sodium: 37 mg | Total Sugar: 3 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. I have a kilo of raw pumpkin seeds I need to use and have been looking for recipes and this one looked good. I would say ditch the stevia as it leaves a bad aftertaste, but maybe I used too much. I added 4 drops. I added some nutritional yeast, more salt and some lemon to try to cover the stevia. I plan to make this again (obviously without the stevia.:) )

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