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The Best Dairy Free Pesto (Vegan, Paleo)
This is super yummy and great for using as a spread, to dip crackers in, on pasta, or anything!
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup roasted pumpkin seeds
- 1 clove garlic
- 1/2 tsp salt
- 1/2 cup olive oil more or less depending on the consistency you want
Instructions
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Combine all the ingredients in a food processor and pulse until well mixed and semi creamy, about 15 seconds. Scrape the sides if necessary. It keeps in the fridge in an air tight jar up to a week!
Recipe Notes
