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  Vegan Kochen mit Kamalaya : Basilikumpesto  
 

Basilikumpesto

Makes approx 80 grams


This Pesto uses sunflower and pumpkin seeds in place of pine nuts, and does away with the usual lashings of Parmesan cheese, for a much healthier and equally tasty change. Make extra, as per the recipe, and store in the refrigerator for up to 5 days or freeze for up to 2 weeks.


Ingredients        
Garlic    4 cloves    
Sweet basil    30 g    
Olive oil    1½ tbsp    
Sea salt    Pinch    
Pepper black    To taste    
Pumpkin seed    10 g    
Sunflower seed    5 g    



Method
The quickest and easiest method is to simply place all ingredients in a small food processor and process until it is a fine puree. (Tip – use a chilled jug and keep processing time to a minimum, as heat will turn the pesto dark.)

The fun, stress-releasing way is to use a mortar and pestle and bash away! Start with the garlic and salt, then add other ingredients. (You can add a little vegetable stock if it is difficult to mix.)