This is so fresh and full of flavour...and this is the pesto that we use in our cafe menu....It is dairy free and so vegan.
It's not as expensive to make as 'standard' pesto because it is not using pine nuts and parmesan.
It's much better if you use organic garlic as conventional garlic is sprayed with many different pesticides and particularly the garlic imported from China - sprayed so that the garlic doesn't sprout.
1 Cup of pumpkin seeds, soaked for at least 10 mins in hot water, drained
2 Cups packed with basil, coriander, silverbeet, spinach or whatever you want to use as the green base (roughly chopped)
3 cloves garlic (chopped)
¼ Cup of oil - anything good quality - macadamia, olive or avocado
2 Tablespoons of miso
2 Tablespoons of lemon juice
¼ Cup of toasted cashews or walnuts or sunflower seeds or any seed or nut of choice
Place all ingredients (except toasted cashews as we want them a bit chunky) into food processor. Pulse until combined, add cashews and pulse again until you have your desired consistency.
This pesto freezes well and will last up to 7 days covered in the fridge.