This is one of the BEST pesto’s I’ve ever had. It has a buttery flavor to it, I guess it’s something about the basil oil and pumpkin seeds. It makes an awesome mix to go with pasta (be it a raw version of pasta or not). It also is fabulous on a sandwich or just with crackers. Either way, at our housee we adore it. Plus it’s alkaline, raw, simple to make and really really good to eat.
Makes about 3 cups
2/3 C raw pepitas (raw pumpkin seeds without the shell)
3 C packed fresh organic basil leaves
5 cloves garlic
1 tsp Real Salt
1/2 tsp black pepper
1/2 C extra virgin olive oil
(option to use 1/4 cup olive oil and 1/4 cup water)
I recommend putting the garlic cloves into the food processor first and turn it on until basically all of them have stopped getting spun around by the blade. Then scrape down the sides and put in the basil. Pulse a few times to get a rough chop, then add in the rest of the ingredients. Some people like their pesto runnier than others, so if you like it more runny, feel free to add in more olive oil.