‘Let’s Go Green’ Nut-Free Pesto
1 cup firmly packed basil leaves
1 clove garlic
¼ cup reduced-fat parmesan cheese, finely grated
2 tsp lemon juice
2 tbsp pepitas (pumpkin seeds), lightly toasted
1 tbsp sunflower seeds, lightly toasted
2 tbsp olive oil
2 tsp water (optional)
Place all pesto ingredients (except oil and water) into a food processor or blender.
Pulse for 30 seconds, scraping down the sides as needed.
With the motor running, slowly add the oil in a steady stream.
Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.
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