Ingredients
Units
Scale
- 2 cups basil (packed)
- 2/3 cup pepitas
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons water, if needed to thin
Instructions
- Place all ingredients in a food processor fitted with the ‘S’ blade.
- Process until smooth, pausing to scrape down the sides with a spatula. Add water to thin, if needed.
- Transfer pesto into an airtight container and use immediately or store in the fridge for up to a week or in the freezer for up to three months. Makes about 1 cup of pesto.
- Prep Time: 5 minutes
- Category: Sauce
Nutrition
- Serving Size: 2 tablespoons
- Calories: 125
- Sugar: 0.4 g
- Sodium: 146.7 mg
- Fat: 12.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 2.1 g
- Fiber: 0.8 g
- Protein: 3.5 g