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Pumpkin Seed and Sundried Tomato Pesto

Laura Hemmington

Vegan snack

This 6-ingredient pesto packs an incredible punch! Bursting with Mediterranean flavour, this recipe is incredibly versatile and quick to make.

30g pumpkin seeds
10 sun dried tomatoes (approx 40g)
20 pitted olives (I like to use kalamata)
30g / 1 bunch fresh basil, leaves picked
Juice of ½ lemon (organic if possible)
1 tbsp good olive oil

Hydrate the sundried tomatoes in hot water and set aside.
Briefly blitz the pumpkin seeds in a food processor – I like to retain some of the texture, rather than create a powder.
Add the remaining ingredients to the pumpkin seeds and pulse until you have a paste. This is quite a thick pesto – if you want it to be more liquid, add more oil.
Store in a sterilised jar in the fridge. It should keep for at least a week.

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