Pumpkin Seed Arugula Pesto Sauce (Vegan)

1. 1

   Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).

2. 2

   Place the toasted seeds in a food processor and grind until fine.

3. 3

   Add the garlic and salt then pulse again.

4. 4

   While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.

5. 5

   Keep adding as these get blended in until all of the greens are incorporated.

6. 6

   Pour the oil through the top opening and continue blending.

7. 7

   You might have to stop occasionally to scrape down the sides of the food processor.

8. 8

   Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.