Basil Pumpkin Seed Pesto

Yay! I finally got a food processor. After months of wanting one, and a mandolin injury to my thumb, my LOVE surprised me with a Cuisinart Prep 9 – 9-Cup Food Processor. Did somebody say top of the line?! I sure did. It’s the coolest and literally does everything!! Chop, slice, grate, blend, process stuff, and much more I’m sure…
So first things first, I thought to myself, I can finally make that Paleo Cauliflower Bread recipe! Woohoo, right? Wrong! While the food processor did everyhting right, I think I did something wrong because no bread was made with that cauliflower… I think it needed an extra egg, and probs some flour, and maybe some BREAD!
Did I let that discourage me? NO WAY! I went out and bougtht some basil, and some fresh perfectly aged pamasan cheese and I made a basil pumkin seed pesto! So easy, I dont even think it deserves to be recipeed but I’m going to anyway because it was beautiful!

A bunch of Basil
A handful of Pumkin Seeds
More than a few plops of shredded Parmasan Cheese
A long drizzle of Olive Oil
The rest of the salty roasted cashews you had in the pantry
A tiny bit of water to make it creamy
Salt & Pepper to taste
All I did was drop everything (except the oil & water) in the food processor.
Then I pulsed it and set it on ON and just let it do it’s magical food processor thang as I drizzled in Olive oil. (I would say it was about a half a cup) It got chunky like the pic below:
That would be great too but I needed a creamier texture so I added a drizzle of water (1 – 2 tablespoons at most) and Verrroooop, it was 0 to Creamy in .5 seconds. I put it in a cute little mason jar and will serve it right out of that with dinner tonight.
I making’s Vegan Puff Pastry Wrapped Lentil Loaf. I prepped the filling last night and it was so simple. You gotta check out this blog!! She is such and awesome Vegan cook and an adorable writer too. Here is tonight’s recipe. I followed it exact!

Originally Posted on: December 8, 2014

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