big bunch of fresh basil
handful of fresh parsley
tsp of golden kelp powder
150g of raw unsalted pumpkin seeds (more or less depending on how thick you want it)
juice of 1 lemon
1 clove of garlic
1 T of macadamia oil (more or less depending on how oily you want it)
Blend until smooth.
I normally make a big batch, pile it all into a tall jar, and add some extra oil on top to stop it going brown. It should store well in the fridge for a few days.
1 comment:
I iike to use avocado in place of oil - I don't even have oil in my pantry anymore! - and then I thin the pesto down with a bit of water if necessary. Avocado has more nutrients than any kind of oil. And subsituting coriander for basil makes an interesting change. Coriander help to chelate toxic metals out of the body.
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