The recipe is my attempt to copy Vicia’s pesto. They are my favorite STL restaurant. I’m writing it down because I weighed some of the things for a change.
– 48 grams basil (this is how much we have grown so far.)
– 48 grams raw pumpkin seeds
– 2 cloves garlic
– 1/3 t0 1/2 C olive oil
– 1.5 tsp nutritional yeast
– juice of 1/2 lemon (about a tablespoon)
– dash of salt
1. Toast the garlic skin on, in a skillet until you can smell it and it’s little soft. Peel it and toss it in a mini food processor.
2. Add the rest of the ingredients.
3. Blend until smooth, adding more olive oil to make it the consistency you prefer.