Ingredients
Directions
Toast the pumpkin seeds: Heat a small stovetop pan over medium-high heat. Add the pumpkin seeds and toast until fragrant, about 2–3 minutes, stirring occasionally to make sure they don’t burn.
Add pumpkin seeds, basil, nutritional yeast, garlic, avocado, lemon juice, water, and optional salt, pepper, and red pepper flakes to a food processor. Blend until smooth.
Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
Chef's Notes
Substitutions
Substitute pumpkin seeds with sunflower seeds, hemp seeds, walnuts, or pistachios. Note if you use pistachios you will need to soak them for a few hours to soften their texture.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Toast the pumpkin seeds: Heat a small stovetop pan over medium-high heat. Add the pumpkin seeds and toast until fragrant, about 2–3 minutes, stirring occasionally to make sure they don’t burn.
Add pumpkin seeds, basil, nutritional yeast, garlic, avocado, lemon juice, water, and optional salt, pepper, and red pepper flakes to a food processor. Blend until smooth.
Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
